Work

A New Perspective on Carbon Dioxide in the Production of Traditional-Method Sparkling Wines

Year: 2026

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.5c01186

Author: Gérard Liger-Belair

Institution: Université de Reims Champagne-Ardenne

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W7140108656

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Cites: 32

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