Differences in yeast behaviour during ageing of sparkling wines made with Charmat and Traditional methods.

In this study, we followed the yeast and wine behaviour during the second fermentation and subsequent lees ageing of sparkling wines produced by Traditional and Charmat methods at an industrial scale. During this period, we conducted physicochemical, microbiological, gene expression, and marker analyses of characteristics related to wine ageing. Our results show that the yeast behaviour during the fermentation is similar in both methods.

Corrigendum to "The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics" [Heliyon 6, (3), (March), Article e03692].

[This corrects the article DOI: 10.1016/j.heliyon.

The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics.

The aim of this study was to determine the influence of ion-exchange resin treatments of white grape must for the production of sparkling base wines, on the grape must chemical composition and fermentation kinetics. The experiment included an untreated grape must with a pH of 3.2, and resin-treated musts with pH 3.