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, Johnny F Dias
exaly +7 more sources
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.
Renata Ristic +2 more
exaly +5 more sources
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
doaj +5 more sources
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
doaj +2 more sources
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine [PDF]
Beverages, 2018 Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or
Mark Crumpton +2 more
doaj +4 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
doaj +2 more sources
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
doaj +2 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 ...
Julie Culbert +3 more
doaj +2 more sources
Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne
Beverages, 2016 Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine
Renata Ristic +2 more
exaly +3 more sources