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Exploring the motives for drinking less alcohol and attitudes towards abstinence in individuals with low-to-moderate alcohol use - a mixed-methods study. [PDF]
BMC Public HealthZeiser M +5 more
europepmc +1 more source
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 ...
Eva Valero, Ramon Gonzalez
exaly +4 more sources
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Effect of glutathione addition in sparkling wine
Food Chemistry, 2014This 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
exaly +3 more sources
Sparkling Wines: Features and Trends from Tradition
2012Sparkling 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
Susana, Buxaderas +1 more
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Drinking Sparkling Wine: An Exploratory Investigation
International Journal of Wine Business Research, 2005This 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 ...
exaly +2 more sources
Contribution of yeast and base wine supplementation to sparkling wine composition
Journal of the Science of Food and Agriculture, 2016AbstractBACKGROUNDThe 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 +6 more
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Sparkling Wine Quality Control
1981The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.
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Yeasts and Sparkling Wine Production
2019Sparkling 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 ...
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INNOVATIVE METHOD OF PRODUCING SPARKLING WINES
Известия вузов. Пищевая технология, 2020Разработан способ получения шампанского по традиционной технологии бутылочным методом с сокращением времени экспозиции за счет ускорения биохимических и физико-химических реакций в процессе выдержки. Предложено для уменьшения срока экспозиции с 3 лет до 56 мес. добавлять в тиражную смесь от 2 до 5 от ее объема автолизат дрожжевых клеток, полученных при
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