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Rethinking Prosecco sparkling wine production: innovations for energy savings

Energy efficiency is crucial to improve sustainability of the wine sector and represents one of the few areas where wineries can directly intervene, from a life cycle assessment perspective.
Roberto Zironi, Gellio Ciotti, Alessandro Zironi   +2 more
core  

Ancestral sparkling wines; Comparison with traditional sparkling wines and procedures to improve their quality

The ancestral method is a technique to produce sparkling wines. Its origin seems to be associated with benedictine monks that discovered this procedure at the XVI century. Unfortunately, ancestral method was progressively abandoned in benefit of traditional method due to the difficulties in its control.
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Characterization of sparkling wines by liquid chromatography

, 2018
Cava is an exceptional kind of sparkling wine with a protected designation of origin (PDO) status from Spain. This beverage is made by the Champanoise method, which requires a secondary fermentation in the bottle. Polyphenols are one of the principal components of Cava. These substances not only are responsible for some of the unique properties of Cava
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The Still and Sparkling Wines of Catalonia

Catalònia, 1990
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Effect of glutathione addition in sparkling wine

Food Chemistry, 2014
This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography.
Angela Rossi Marcon, Regina Vanderlinde
exaly   +3 more sources

The Importance of Intrinsic and Extrinsic Sparkling Wine Characteristics and Behavior of Sparkling Wine Consumers in Croatia

Journal of International Food and Agribusiness Marketing, 2016
Sparkling wines accounted for 7.7% of the total wine consumption in 2011 in the world. Even though sparkling wine remains a long way behind still wine in total volume of production, world consumption of sparkling wine is expected to grow at a faster rate with an 8.5% increase by 2016.
Marija Cerjak
exaly   +3 more sources

Competition in the sparkling wine market in the Czech Republic

International Journal of Wine Business Research, 2019
Purpose Vine growing for the production of wine constitutes one of the major areas of agriculture of the Czech Republic, and in recent years, it has been qualitatively improved. The purpose of this paper is to find out whether oligopolistic market structures have come into being on the sparkling wine market in the Czech Republic, and whether some wine
Kostovčík, Tibor, Šrédl, Karel, Hommerová, Dita   +2 more
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Yeast encapsulation and sparkling wines production

Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary ...
Presutto E., Fragasso M., Grieco F., Spano G., Russo P., Capozzi V.   +5 more
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Drinking Sparkling Wine: An Exploratory Investigation

International Journal of Wine Business Research, 2005
This research investigates wine drinkers' engagement with sparkling wine, including why they drink it, how they evaluate it, and certain country‐based preferences they have for it. It used qualitative processes with both professional and non‐professional informants, and was designed to explore in depth what drinkers feel about the product and their ...
exaly   +2 more sources

Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDThe differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its ...
Maria, Martí-Raga, Valentina, Martín, Mariona, Gil, Marta, Sancho, Fernando, Zamora, Albert, Mas, Gemma, Beltran   +6 more
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