Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
Miriam González-LázaroLeticia Martínez-LapuenteZenaida GuadalupeBelén AyestaranMarta Bueno-HerreraPedro López de la CuestaSilvia Pérez-MagariñoPublished in: Journal of the science of food and agriculture (2020)
Winemaking of red sparkling wines with premature grapes and pectinolytic enzymes or carbonic maceration did not achieve an improvement with respect to their chemical and sensory qualities. The use of mature grapes and traditional winemaking is the best option for elaborating red quality sparkling wines. © 2020 Society of Chemical Industry.
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