Results 91 to 100 of about 161,776 (148)

Assessing the use of Geographical Indications for the New England wine region in NSW [PDF]

Geographical Indications (GIs) have increasingly been used as a marketing tool to create an image of quality and uniqueness, and so capture premium prices.
Campbell, Gene, Chang, Hui-Shung (Christie), Sniekers, Peter   +2 more
core  

Predicting CO2 Pressure Loss in Aged Traditional-Method Sparkling Wine Bottles for Compliance with European Regulations

Today, billions of bottles are aging in the cellars of traditional-method sparkling wine regions prior to their release on the market. Given the fundamental role of carbon dioxide (CO2) in both the production and sensory perception of sparkling wines, it
Gérard Liger-Belair, Virginie Thollin, Clara Cilindre   +2 more
core   +1 more source

Geochemical fingerprinting and machine learning for authenticating sparkling wine origins

npj Science of Food
The global wine market faces persistent threats from counterfeiting, particularly for high-value segments like sparkling wines. Traditional authentication methods relying on supply chain traceability and geographical indications are insufficient to curb ...
Yihang Lu, Carola Doerr, Mathieu Sebilo
doaj   +1 more source

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

OENO One
The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen.
Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis   +6 more
doaj   +1 more source

Bentonite: Application in wine production and impact on wine quality. A review of the scientific literature

, 2016
Bentonite has been widely used in wine industry over a few decades. The main purpose of using bentonite as a fining agent is to remove the excess proteins remained in wine as potential protein haze formation in white wine is of great concern for ...
Tian, Bin
core  

The effect of carboxymethyl cellulose (CMC) addition at dosage stage on the foam attributes of traditional method English Sparkling Wine

, 2016
Carboxymethyl cellulose (CMC) is a novel winemaking product used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming.
Atkinson, A, Taylor, Geoff, Taylor, G, Rice, Chris, Rice, C, Atkinson, Andrew, Crumpton, Mark, Crumpton, M, MARANGON, MATTEO   +8 more
core  

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

OENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna   +5 more
doaj   +1 more source

Role of major wine constituents in the foam properties of white and rosé sparkling wines

, 2015
The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established.
Silvia Pérez-Magariño, Ayestarán, B. [0000-0002-2903-1332], Pérez-Magariño, S. [0000-0002-0880-7154], Leticia Martínez-Lapuente, Belén Ayestarán, Martínez-Lapuente, L. [0000-0001-7064-8257], Guadalupe, Z. [0000-0002-6490-1428], Zenaida Guadalupe   +7 more
core   +1 more source

Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural
: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective
Silvana Maria Michelin Bertagnolli, Gabrieli Bernardi, Jossiê Zamperetti Donadel, Aline de Oliveira Fogaça, Roger Wagner, Neidi Garcia Penna   +5 more
doaj   +1 more source

Impact of Yeast and Grape Polysaccharides on White Sparkling Wine Production

Grape polysaccharide extracts derived from winemaking by-products have been shown to affect key wine characteristics. This study aimed to investigate the application of different grape-derived, polysaccharide-rich extracts and commercial yeast products ...
Silvia Pérez-Magariño, Estela Cano-Mozo, Inés Sampedro-Marigómez, Belén Ayestarán, Zenaida Guadalupe, María Curiel-Fernández   +5 more
core   +1 more source