Elemental characterization of sparkling wine and cork stoppers [PDF]
Current Research in Food Science, 2021 The variations of the elemental concentrations in sparkling white wine and respective cork stoppers throughout 18 months of storage time were determined with the PIXE (Particle-Induced X-ray Emission) technique.
Rafaela Debastiani +2 more
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The Maillard reaction in traditional method sparkling wine [PDF]
Frontiers in Microbiology, 2022 The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods,
Hannah M. Charnock +6 more
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Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument [PDF]
Foods, 2021 This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior.
Naomi Verdonk +4 more
doaj +2 more sources
Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis [PDF]
Foods, 2023 Consumers are looking to experience as many interesting culinary combinations as possible, and there is a growing tendency to associate wine with various foods.
Camelia Elena Luchian +4 more
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Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine. [PDF]
Mol Cell Proteomics, 2021 ABSTRACTSparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have ...
Pegg CL +6 more
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Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles [PDF]
Beverages, 2020 This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco.
Naomi Verdonk +4 more
doaj +3 more sources
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation [PDF]
Microorganisms, 2020 Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and
María del Carmen González-Jiménez +6 more
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First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production [PDF]
Microorganisms, 2019 Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods.
Juan Antonio Porras-Agüera +4 more
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Brazilian sparkling wine: A successful trajectory [PDF]
BIO Web of Conferences, 2017 The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting ...
Wurz Douglas André +7 more
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Classification of Sparkling Wine Style and Quality by MIR Spectroscopy [PDF]
Molecules, 2015 In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the ...
Julie Culbert +3 more
doaj +2 more sources