Results 161 to 170 of about 171,438 (190)

Sparkling wine production

Trends in Food Science & Technology, 1997
openaire   +1 more source

Characterization and Authentication of Wines and Sparkling Wines by Liquid Chromatography

2021
Anaïs Izquierdo-Llopart, Javier Saurina
openaire   +1 more source

Managing the quality of sparkling wines

2010
S. Buxaderas, E. López-Tamames
openaire   +1 more source

Biotechnologies in Sparkling Wine Production. Interesting Approaches for Quality Improvement: A Review

Food Chemistry, 2011
Maria Teresa Frangipane
exaly  

Sparkling Wines

2003
openaire   +1 more source

Effect of Glutathione During Bottle Storage of Sparkling Wine

Food Chemistry, 2017
Regina Vanderlinde, Fernanda Rodrigues Spinelli, Sandra Valduga Dutra   +2 more
exaly  

Sparkling Wines

2019
openaire   +1 more source

Identification of 5-Hydroxymethyl-2-Furfural (5-HMF) in Cava Sparkling Wines by LC-DAD-MS/MS and NMR Spectrometry

Food Chemistry, 2013
Elvira López-Tamames
exaly  

Chemical Compounds and Mechanisms Involved in the Formation and Stabilization of Foam in Sparkling Wines

Critical Reviews in Food Science and Nutrition, 2019
Kate S. Howell, Belinda Kemp, Bruna Conde   +2 more
exaly  

WINE SPARKLING PROPERTIES TEST METHOD

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