Results 171 to 180 of about 171,438 (190)

Fluorescence Excitation–Emission Matrix Spectroscopy as a Tool for Determining Quality of Sparkling Wines

Food Chemistry, 2016
Raquel M. Callejón, Saioa Elcoroaristizabal, M Lourdes Morales   +2 more
exaly  

13. Sparkling Wines

2018
openaire   +1 more source

The Influence of Pre-Fermentative Maceration and Ageing Factors on Ester Profile and Marker Determination of Pedro Ximenez Sparkling Wines

Food Chemistry, 2017
María José Ruiz Moreno, José Manuel Muñoz-Redondo, Jose M Moreno-Rojas   +2 more
exaly  

Wines: Champagne and Sparkling Wines – Production and Effervescence

2016
openaire   +1 more source

Films and foams of sparkling wines

2007
M. Vignes-Adler, B. Robillard
openaire   +1 more source

Effect of the Traditional, Charmat and Asti Method Production on the Volatile Composition of Moscato Giallo Sparkling Wines

LWT - Food Science and Technology, 2015
Marilde T Bordignon-Luiz, Vinicius Caliari, Carolina Pretto Panceri   +2 more
exaly  

Role of Major Wine Constituents in the Foam Properties of White and Rosé Sparkling Wines

Food Chemistry, 2015
Leticia Martínez-Lapuente, Silvia Pérez-Magariño, Belén Ayestaran   +2 more
exaly  

Sparkling Wine Production in California

1981
openaire   +1 more source

Yeast Autolysis in Sparkling Wine – A Review

Australian Journal of Grape and Wine Research, 2006
exaly  

FLAVOURED SPARKLING WINE

2020
openaire   +2 more sources