Results 181 to 190 of about 37,691 (210)

Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

Food Microbiology, 2020
Jaime Moreno-García, Juan Carlos García Mauricio, Juan José Moreno   +2 more
exaly  

Effect of glutathione during bottle storage of sparkling wine

Food Chemistry, 2017
Regina Vanderlinde
exaly  

Sparkling Wines

2003
openaire   +1 more source

Sparkling Wines

2019
openaire   +1 more source

Effect of Production Phase on Bottle-Fermented Sparkling Wine Quality

Journal of Agricultural and Food Chemistry, 2015
Belinda S Kemp
exaly  

13. Sparkling Wines

2018
openaire   +1 more source

Volatile Compounds Formation in Sparkling Wine

2022
Juliane Elisa Welke, Bruna Dachery, Lucas Dal Magro, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini   +4 more
openaire   +1 more source

The Importance of Intrinsic and Extrinsic Sparkling Wine Characteristics and Behavior of Sparkling Wine Consumers in Croatia

Journal of International Food and Agribusiness Marketing, 2016
Marija Cerjak
exaly  

New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection

Food Microbiology, 2015
Montserrat Mli Poblet, Nicolas nic Rozès   +1 more
exaly  

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

Food Research International, 2019
Cristina Ubeda, Rubén Del Barrio-Galán
exaly