Results 181 to 190 of about 171,438 (190)

Aromatic Profile of Brazilian Sparkling Wines Produced With Classical and Innovative Grape Varieties

Food Research International, 2014
Vivian Maria Burin, Vinicius Caliari
exaly  

Fortified and sparkling fruit wines

Parmjit S. Panesar, Ashmita Uppal, Priyanshu Sharma   +2 more
openaire   +1 more source

Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

Journal of Agricultural and Food Chemistry, 2015
Belinda Kemp, Richard Marchal
exaly  

Main Differences Between Volatiles of Sparkling and Base Wines Accessed Through Comprehensive Two Dimensional Gas Chromatography With Time-of-Flight Mass Spectrometric Detection and Chemometric Tools

Food Chemistry, 2014
Marcelo Lazzarotto, Juliane Elisa Welke, Cláudia A Zini   +2 more
exaly  

Historical Development of Stoppers for Sparkling Wines

American Journal of Enology and Viticulture, 1958
J. M. Sharf, C. A. Lyon
openaire   +1 more source

Sparkling wine in the world

Perpetuini G., Chiodo E., Rossetti A. P., Tofalo R.   +3 more
openaire   +1 more source

Market Structure of Italian Sparkling Wine: the Case of “Franciacorta” Wine District

1991
openaire   +2 more sources

Membrane cartridge for sparkling wine filtration

Filtration & Separation, 2010
openaire   +1 more source

Valved closure for dispensing sparkling wines

Trends in Food Science & Technology, 1995
openaire   +1 more source

Prosperity sparkles like a heady wine

2017
openaire   +1 more source