Bacteria aid bubble size.  Add/Read Comments

Spanish researchers show for the first time that bacteria, in addition to yeast, are involved in the secondary fermentation of the sparkling wine Cava.

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"Bacteria found in Cava samples could have a distinctive impact on sparkling wine quality in terms of aroma, flavour, bubble size and bubble persistence, especially for premium quality wines, says Núria Rius, a researcher on the study. "