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Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A

机译：使用直喷法和闪亮的葡萄酒制作来自Muscat Bailey A的瓶子二次发酵方法的rosé起泡葡萄酒生产基础葡萄酒。

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Takumi Onda; Masato Kojima; Kota Naganuma;
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2. Effect of mixture of fining agents on the fermentation kinetics of base wine for sparkling wine production: Use of methodology for modeling [J] . Gava Angelo, Borsato Dionisio, Ficagna Evandro LWT-Food Science & Technology . 2020,第1期

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3. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method [J] . Foschino Roberto, De Lorenzis Gabriella, Fabrizio Vincenzo, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

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4. Automatic visual extraction of dynamic properties in sparkling wines [C] . E.Martinez, Marroquin, X.Quintana Quirant International Conference on Imaging Science,Systems,and Technology CISST'99 Une 28-July 1, 1999 Las Vegas, Nevada, USA . 1999

机译：自动视觉提取气泡酒中的动力学特性
5. Sensory and analytical assessment of sparkling wines [D] . McMahon, Kenneth Michael 2016

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6. Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation [O] . Antonio Castro Marín, Claudio Riponi, Fabio Chinnici 2020

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7. Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine [O] . Vinod K Joshi, Sanjeev K Sharma, Ravinder K Goyal, 1999

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Production of Base Wine for Rosé Sparkling Wine Making Using Direct Pressing Method and Sparkling Wine Making by In-bottle Secondary Fermentation Method from Muscat Bailey A

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