Results 111 to 120 of about 171,438 (190)

Free and Immobilized Cells of <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i> in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation. [PDF]

Foods
Canonico L, Moretti L, Agarbati A, Comitini F, Ciani M.   +4 more
europepmc   +1 more source

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production. [PDF]

Front Microbiol, 2017
Vigentini I, Barrera Cardenas S, Valdetara F, Faccincani M, Panont CA, Picozzi C, Foschino R.   +6 more
europepmc   +1 more source

A novel preparation technique of red (sparkling) wine for protein analysis. [PDF]

EuPA Open Proteom, 2016
Vogt EI, Kupfer VM, Vogel RF, Niessen L.
europepmc   +1 more source

Sparkling Winemaking Using the Achaean Grape Variety Sideritis and the Indigenous Yeast <i>Saccharomyces cerevisiae</i> ABET Isolated from Corinthian Currants: Chemical Composition, Quality Attributes, and Volatilome. [PDF]

Foods
Adamopoulou V, Chaini MD, Theodoratos E, Mallouchos A, Kalogianni DP, Petsi T, Andritsos ND, Bekatorou A.   +7 more
europepmc   +1 more source

FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain. [PDF]

Sci Rep, 2017
Di Gianvito P, Tesnière C, Suzzi G, Blondin B, Tofalo R.   +4 more
europepmc   +1 more source

Estimation of potential soil erosion in the Prosecco DOCG area (NE Italy), toward a soil footprint of bottled sparkling wine production in different land-management scenarios. [PDF]

PLoS One, 2019
Pappalardo SE, Gislimberti L, Ferrarese F, De Marchi M, Mozzi P.   +4 more
europepmc   +1 more source

Ultrashort-Chain and Short-Chain Per- and Polyfluoroalkyl Substances Are Universal Contaminants in Wines: A Comprehensive Survey of Red, White, Rosé, and Sparkling Samples. [PDF]

J Xenobiot
Liang SH, Steimling JA.
europepmc   +1 more source

Photograph of Group Sat with Sparkling Wine

Colour photograph of Becky Truman and eight Skinning the Cat members sat around a plastic table in a grassy field. The group smile and pose with cups, and bottles of sparkling wine on the table.

core  

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
openaire   +1 more source

Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines. [PDF]

Microorganisms
Pinheiro SS, Cabrita MJ, da Silva MG.
europepmc   +1 more source