Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine
Bruna C Conde, Eloise Bouchard, Julie A Culbert, Kerry L Wilkinson, Sigfredo Fuentes, Kate S Howell
Journal of Agricultural and Food Chemistry | AMER CHEMICAL SOC | Published : 2017
Awarded by Wine Australia
This research project was funded by Wine Australia (AGW Ph1508).