Results 191 to 200 of about 37,691 (210)

Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction

Journal of Agricultural and Food Chemistry, 2009
Stefania Vichi, Elvira López-Tamames, Susana Buxaderas   +2 more
exaly  

The effect of sucrose addition at dosage stage on the foam attributes of a bottle‐fermented English sparkling wine

Journal of the Science of Food and Agriculture, 2018
Matteo Marangon
exaly  

Influence of production method on the sensory profile and consumer acceptance of Australian sparkling white wine styles

Australian Journal of Grape and Wine Research, 2017
Renata Ristic, Linda A Ovington, Anthony J Saliba   +2 more
exaly  

Chapter 9. MAKING SPARKLING WINES

1965
openaire   +1 more source

Yeast autolysis in sparkling wine – a review

Australian Journal of Grape and Wine Research, 2006
exaly  

Sparkling Wine Production in California

1981
openaire   +1 more source

Valved closure for dispensing sparkling wines

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

Characterization and suitability of polyphenols-based formulas to replace sulfur dioxide for storage of sparkling white wine

Food Control, 2016
Daniela Fracassetti, Mario Gabrielli, Francisco A Tomas-Barberan   +2 more
exaly  

Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review

Food Chemistry, 2011
exaly  

Wines: Champagne and Sparkling Wines – Production and Effervescence

2016
openaire   +1 more source