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Contribution of yeast and base wine supplementation to sparkling wine composition
Journal of the Science of Food and Agriculture, 2016AbstractBACKGROUNDThe 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 +6 more
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Sparkling Wine Quality Control
1981The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.
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Yeasts and Sparkling Wine Production
2019Sparkling wines are produced in many different countries. Among sparkling wines, some are produced from Charmat or bottle fermentation. In this chapter, the practical methods and principles of producing quality sparkling wine is given in details including each step of the production from viticultural parameters, base wine production up to secondary ...
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Drinking Sparkling Wine: An Exploratory Investigation
International Journal of Wine Marketing, 2005This 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 ...
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INNOVATIVE METHOD OF PRODUCING SPARKLING WINES
Известия вузов. Пищевая технология, 2020Разработан способ получения шампанского по традиционной технологии бутылочным методом с сокращением времени экспозиции за счет ускорения биохимических и физико-химических реакций в процессе выдержки. Предложено для уменьшения срока экспозиции с 3 лет до 56 мес. добавлять в тиражную смесь от 2 до 5 от ее объема автолизат дрожжевых клеток, полученных при
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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. +5 more
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[Microbiological aspects of sparkling wine processing].
Microbiologia (Madrid, Spain), 1995The production of cava (sparkling wine produced according to the rules of the cava appellation, in i.e. Catalonia and La Rioja, Spain) involves several microbial factors such as growth, fermentation and death of yeast cells (Saccharomyces cerevisiae).
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