Geochemical fingerprinting and machine learning for authenticating sparkling wine origins [PDF]
npj Science of FoodThe global wine market faces persistent threats from counterfeiting, particularly for high-value segments like sparkling wines. Traditional authentication methods relying on supply chain traceability and geographical indications are insufficient to curb ...
Yihang Lu, Carola Doerr, Mathieu Sebilo
doaj +2 more sources
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 +2 more sources
Exogenous CO2 in South American sparkling wine [PDF]
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
doaj +2 more sources
Climatic zoning of Xinjiang for heterogeneous production of high-quality wine [PDF]
Scientific ReportsTo diversify wine production in Xinjiang and address the issue of wine homogenization, it is crucial to leverage the unique climatic advantages of each grape-producing area to foster a high-quality wine industry.
Xue Feng, Tang Xiang-ling
doaj +2 more sources
Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine. [PDF]
Mol Cell Proteomics, 2021 ABSTRACTSparkling 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. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have ...
Pegg CL +6 more
europepmc +6 more sources
Volatile Profile Characterization of Croatian Commercial Sparkling Wines [PDF]
Molecules, 2020 Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county.
Ana-Marija Jagatić Korenika +3 more
doaj +4 more sources
An approach to the regulation of organoleptic parameters of sparkling wine by the introduction of expedition liqueur [PDF]
BIO Web of Conferences, 2023 The results of investigation of the influence of expedition liqueur on the formation and regulation of organoleptic indicators of ready-made sparkling rose wine are presented.
Taranenko V.I. +2 more
doaj +1 more source
Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. [PDF]
Compr Rev Food Sci Food SafABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
Machado Dos Santos JR, Kempka AP.
europepmc +2 more sources
Beverages, 2022 Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class.
Gary J. Pickering +2 more
doaj +1 more source
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
doaj +1 more source