Results 101 to 110 of about 171,438 (190)

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

OENO One
Aromatised wine-based beverages and regular wines are commonly bottled on the same bottling line. Sealings installed in the bottling line absorb added aroma compounds from the aromatised wine-based beverages and a subsequent release of the absorbed aroma
Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer   +4 more
doaj   +1 more source

Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Moreno-García J, González-Jiménez MDC, Mauricio JC, Moreno J, García-Martínez T.   +5 more
europepmc   +1 more source

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO₂ Overpressure during Sparkling Wine-Making Process. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Mauricio JC, Moreno-García J, Moreno J, García-Martínez T.   +4 more
europepmc   +1 more source

The impact of grape clone, yeast strain and protein on sparkling wine quality [PDF]

, 2017
The foaming properties in sparkling wine are an indicator of quality as it is the first quality perception consumers have upon opening a bottle of sparkling wine.
Onguta, Esther
core  

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration. [PDF]

Microorganisms, 2020
González-Jiménez MDC, Moreno-García J, García-Martínez T, Moreno JJ, Puig-Pujol A, Capdevilla F, Mauricio JC.   +6 more
europepmc   +1 more source

Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain. [PDF]

Microorganisms, 2019
Rodríguez-Andrade E, Stchigel AM, Guarro J, Cano-Lira JF.   +3 more
europepmc   +1 more source

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.
openaire   +2 more sources

Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production. [PDF]

Int J Mol Sci
García-García JC, Alcalá-Jiménez MT, Mauricio JC, Campos-Vázquez C, Santos-Dueñas IM, Moreno J, García-Martínez T.   +6 more
europepmc   +1 more source

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine. [PDF]

Foods
Abarca-Rivas C, Martín-García A, Riu-Aumatell M, López-Tamames E.   +3 more
europepmc   +1 more source

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach. [PDF]

Foods
García-García JC, García-Martínez T, Román-Camacho JJ, Moreno J, Mauricio JC.   +4 more
europepmc   +1 more source