Sparkling wine - Open Access .click

Results 131 to 140 of about 161,776 (148)

Some of the next articles are maybe not open access.

2018
openaire +1 more source

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation, 2018
Belinda Kemp
exaly

2015
The article describes an improved method of estimation the parameters of wine sparkling properties quality. The method is based on photographing the carbon dioxide evolution process from sparkling wine in the optical cell in order to obtain initial information about the behavior of bubbles within a specified time.
openaire +1 more source

Wines: Champagne and Sparkling Wines – Production and Effervescence

2016
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Films and foams of sparkling wines

2007
M. Vignes-Adler, B. Robillard
openaire +1 more source

Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts

Food Chemistry, 2005
Glaucia Maria Pastore
exaly

Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction

Journal of Agricultural and Food Chemistry, 2009
Stefania Vichi +2 more
exaly

Sparkling Wine Production in California

1981
openaire +1 more source

Yeast autolysis in sparkling wine – a review

Australian Journal of Grape and Wine Research, 2006
exaly