Proposal for upcycling sparkling winemaking waste for Oenogastronomy Tourism
Introduction: Oenogastronomic tourism is increasingly focusing on the circular economy and sustainability. After the second alcoholic fermentation in the bottle, the yeast encapsulated in calcium alginate beads used in sparkling wine production loses viability and is discarded by the wineries. Ob...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Politécnico de Viseu
2025-06-01
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| Series: | Millenium |
| Subjects: | |
| Online Access: | https://revistas.rcaap.pt/millenium/article/view/41097 |
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