Results 131 to 140 of about 37,691 (210)

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

The Impact of Increasing Excise Duties on the Economy [PDF]

Excise duties have increased considerably over the past few years, raising concerns on the effect this may have on the economy. However, these increases are welcomed by those concerned about the costs of externalities associated with excessive alcohol ...
Reynolds, Sanri
core   +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

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   +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

From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes. [PDF]

Foods
Popa-Grosaru DF, Buican BC, Luchian CE, Colibaba LC, Scutarașu EC, Niculaua M, Nechita CB, Coman GȘ, Focea EC, Andrieș T, Popescu Stegarus DI, Cotea VV.   +11 more
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]

Molecules
Pinheiro SS, Campos F, Cabrita MJ, Silva MGD.   +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]

Foods
García-García JC, Mauricio JC, García-Martínez T, Carbonero-Pacheco J.   +3 more
europepmc   +1 more source