Results 141 to 150 of about 171,438 (190)

Effect of Amino Acid, Sugar, Ca²⁺, and Mg²⁺ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging. [PDF]

Molecules
Charnock HM, Pickering GJ, Kemp BS.
europepmc   +1 more source

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Effect of Glutathione Addition in Sparkling Wine

Food Chemistry, 2014
This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography.
Ângela Rossi Marcon, Regina Vanderlinde, Fernanda Rodrigues Spinelli   +2 more
exaly   +3 more sources

The Importance of Intrinsic and Extrinsic Sparkling Wine Characteristics and Behavior of Sparkling Wine Consumers in Croatia

Journal of International Food and Agribusiness Marketing, 2016
Sparkling wines accounted for 7.7% of the total wine consumption in 2011 in the world. Even though sparkling wine remains a long way behind still wine in total volume of production, world consumption of sparkling wine is expected to grow at a faster rate with an 8.5% increase by 2016.
Marija Cerjak
exaly   +3 more sources

Transcription Profiling of Sparkling Wine Second Fermentation [PDF]

International Journal of Food Microbiology, 2012
There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH ...
Ramon Gonzalez, Eva Valero
exaly   +4 more sources

Sparkling Wines: Features and Trends From Tradition

Advances in Food and Nutrition Research, 2012
Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce
Elvira López-Tamames, Susana Buxaderas
exaly   +3 more sources

Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDThe 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, Valentina, Martín, Mariona, Gil, Marta, Sancho, Fernando, Zamora, Albert, Mas, Gemma, Beltran   +6 more
openaire   +2 more sources

Suicide Genes Floating in a Glass of Sparkling Wine

Archives of Suicide Research, 2004
The presented commentary will tackle the genetics behind suicidal behavior. The phenotype is defined followed by a brief discussion of two employable genetic methods, namely, positional cloning and the more classical approach involving candidate genes. Furthermore, we will explain the polygenetic, multi-factorial model of suicidal genetics and address ...
Andrej, Marusic, Ryan, Swapp
openaire   +2 more sources

Sparkling Wine Quality Control

1981
The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.
openaire   +1 more source

Yeasts and Sparkling Wine Production

2019
Sparkling 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 ...
openaire   +1 more source