The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine.
Mark CrumptonChristopher J RiceAndrew AtkinsonGeoff TaylorMatteo MarangonPublished in: Journal of the science of food and agriculture (2017)
These results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry.