Results 11 to 20 of about 171,438 (190)
Brazilian sparkling wine: A successful trajectory [PDF]
BIO Web of Conferences, 2017 The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting ...
Wurz Douglas André +7 more
doaj +4 more sources
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
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
doaj +2 more sources
Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine. [PDF]
Mol Cell Proteomics, 2021 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.
Pegg CL +6 more
europepmc +10 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.
doaj +2 more sources
Starter Cultures for Sparkling Wine [PDF]
Fermentation, 2016 The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety.
Carmela Garofalo +9 more
core +3 more sources
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
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
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
doaj +2 more sources
Competition in the sparkling wine market in the Czech Republic
International Journal of Wine Business Research, 2019 Purpose Vine growing for the production of wine constitutes one of the major areas of agriculture of the Czech Republic, and in recent years, it has been qualitatively improved. The purpose of this paper is to find out whether oligopolistic market structures have come into being on the sparkling wine market in the Czech Republic, and whether some wine
Kostovčík, Tibor +2 more
openaire +4 more sources