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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
doaj +4 more sources
Starter Cultures for Sparkling Wine [PDF]
Fermentation, 2016 The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety.
Vittorio Capozzi +2 more
exaly +4 more sources
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 ...
Daniel Cozzolino +2 more
exaly +8 more sources
The Maillard reaction in traditional method sparkling wine
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,
Gary Pickering +2 more
exaly +6 more sources
Elemental characterization of sparkling wine and cork stoppers
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.
Johnny Dias +2 more
exaly +6 more sources
Beverages, 2022 Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class.
Gary Pickering, Belinda Kemp
exaly +3 more sources
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
Transcription profiling of sparkling wine second fermentation [PDF]
International Journal of Food Microbiology, 2012 There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH ...
Ramon Gonzalez, Valero E
exaly +4 more sources
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.
Teresa Garcia-Martinez +2 more
exaly +3 more sources
An approach to the regulation of organoleptic parameters of sparkling wine by the introduction of expedition liqueur [PDF]
BIO Web of Conferences, 2023 The results of investigation of the influence of expedition liqueur on the formation and regulation of organoleptic indicators of ready-made sparkling rose wine are presented.
Taranenko V.I. +2 more
doaj +1 more source