Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method

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Journal
Nippon Shokuhin Kagaku Kogaku Kaishi
Published
2025-04-14
DOI
https://doi.org/10.3136/nskkk.nskkk-d-25-00002
Primary Topic
Fermentation and Sensory Analysis
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article
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article

Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method

Takumi ONDA
Nippon Shokuhin Kagaku Kogaku Kaishi
Fermentation and Sensory Analysis
article

Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method

Takumi ONDA
article en

Abstract

No abstract available for this paper.
Nippon Shokuhin Kagaku Kogaku KaishiVol. 72(7)
Yamanashi Prefectural Fisheries Technology Center (JP)
Zero hunger
Openalex Percentile: Top 92%
Fermentation and Sensory Analysis
DOISourceOpenAlex
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Development of sparkling wine that takes advantage of the characteristics of domestic grapes using the in-bottle secondary fermentation method — Takumi ONDA · Nippon Shokuhin Kagaku Kogaku Kaishi (2025) | TGRS Research Map | TGRS