Results 11 to 20 of about 161,776 (148)
Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine
Journal of Pure and Applied Microbiology, 2017 Sparkling wine has widely been consumed because of its high added value. Sparkling wine is mainly produced using grape, however different fruits have been studied to ferment the wine.
Ji-Hyeong Cho +5 more
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Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles
Beverages, 2020 This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco.
Naomi Verdonk +4 more
doaj +2 more sources
Microbial Resources and Sparkling Wine Differentiation: State of the Arts [PDF]
Fermentation, 2022 Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of ...
Vittorio Capozzi +9 more
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BeveragesHigh-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production.
Adrielen Tamiris Canossa +4 more
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Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne [PDF]
Beverages, 2016 Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine
Julie Culbert +7 more
doaj +3 more sources
The phenomenon of moscatel sparkling wine in Brazil
BIO Web of Conferences, 2019 This article sought bases and contexts of social representation of sparkling wine muscatel in Brazil. It is a base for more complex studies. A phenomenon of increased sparkling wine consumption in Brazil was perceived, mainly from muscatel sparkling wine,
Araujo M.V., da Silva M.A.C., Bruch K.L.
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Exogenous CO2 in South American sparkling wine
BIO Web of Conferences, 2016 The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow.
Leonardelli Susiane +5 more
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Quantitative data independent acquisition glycoproteomics of sparkling wine [PDF]
Molecular & Cellular Proteomics, 2020 ABSTRACT Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product.
Cassandra L. Pegg +6 more
openaire +8 more sources
Modificacions de les Propietats Fisicoquímiques de les "Lies" de Segona Fermentació durant la Criança del Cava [PDF]
, 2010 [cat] Els caves són vins escumosos que es distingeixen per la seva criança particular en contacte amb els llevats de la segona fermentació per un període no inferior a 9 mesos. Com més es perllonga la criança, se suposa una millor qualitat del vi.
Gallardo Chacón, Joan Josep
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Improving the criteria of assessing grapes and base wines in the production of sparkling wines [PDF]
BIO Web of Conferences, 2022 The production of high-quality sparkling wines consists in an integrated approach at all stages of production, taking into account the potential of grapes, soil and climatic conditions of its cultivation, etc.
Makarov Aleksandr +4 more
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