Results 151 to 160 of about 171,438 (190)
Some of the next articles are maybe not open access.

Drinking Sparkling Wine: An Exploratory Investigation

International Journal of Wine Marketing, 2005
This 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 ...
openaire   +1 more source

Sparkling Wines: The Equinox Guide for Wine Professionals and Connoisseurs

Sparkling Wines: The Equinox Guide for Wine Professionals and Connoisseurs is written for all those seeking to understand the sparkling wine industry in its entirety. The author takes the reader on unique journeys, exploring the intricate history of the sparkling wine trade, from its seeds, sown in 17th -century England, and roots, reaching back to ...
Piotr Nagórka, Marta Regowska
openaire   +1 more source

Managing the quality of sparkling wines

2022
S. Buxaderas   +2 more
openaire   +1 more source

WINES | Production of Sparkling Wines

2003
S. Buxaderas, E. López-Tamames
openaire   +1 more source

SPARKLING WINES.

The Lancet, 1896
openaire   +1 more source

Profiling of Free Amino Acids in Sparkling Wines During Over-Lees Aging and Evaluation of Sensory Properties

LWT - Food Science and Technology, 2021
Marilde T Bordignon-Luiz   +2 more
exaly  

Impact of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts to Improve Traditional Sparkling Wines Production

Food Microbiology, 2022
Dario Compagnone   +2 more
exaly  

Oxygen Consumption Rate of Lees During Sparkling Wine (Cava) Aging; Influence of the Aging Time

Food Chemistry, 2021
Nicolas Rozès   +2 more
exaly  

Home - About - Disclaimer - Privacy