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 +2 more
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Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. [PDF]
Compr Rev Food Sci Food SafMachado Dos Santos JR, Kempka AP.
europepmc +1 more source
The Use of Purified and Modified Cellulose in Wine Production and Analysis. [PDF]
J Food SciSommer S.
europepmc +1 more source
From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes. [PDF]
FoodsPopa-Grosaru DF +11 more
europepmc +1 more source
Carbonation Perception and Texture Characteristics of Carbonated Beverages Using Focus Group Interviews and Free-Sorting Tasks. [PDF]
FoodsAn J, Lee J.
europepmc +1 more source
Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies. [PDF]
MoleculesPinheiro SS +3 more
europepmc +1 more source
The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review. [PDF]
FoodsGarcía-García JC +3 more
europepmc +1 more source
Bioactive Compounds in Fruit Wines: A Narrative Review. [PDF]
FoodsČakar U +4 more
europepmc +1 more source
Elemental Changes in Riesling Wines Following Controlled Apple Juice Addition: An ICP-OES-Based Model Study. [PDF]
MoleculesGajek M +2 more
europepmc +1 more source