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Social Mobility and the Social Representation of Sparkling Wine in Brazil and France
Wine Economics and Policy, 2021 Wine is a social object, established in the Old World and later migrated to the New World. Champagne is an internationally important and famous French sparkling wine, significantly present worldwide.
Marcos Vinícius Araujo +2 more
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Wine with gravity: sparkling vs still wine [PDF]
Economic and Social Development : 68th International Scientific Conference on Economic and Social Development : Book of Proceedings, 2021 Since its introduction by Jan Tinbergen in the late 1960s, the gravity model has become one of the most widely used models in empirical international trade analysis. The object of research in this paper is the wine trade due to the many changes it has faced in the last two decades, such as the globalization of the wine market and the increased ...
Zaninović, Vinko +2 more
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Transcription profiling of sparkling wine second fermentation [PDF]
International Journal of Food Microbiology, 2012 There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH ...
Penacho, Vanessa +2 more
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Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne
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
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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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Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine
Foods, 2023 Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a crown seal, and stored for 10-weeks at 14 °C.
José Ángel Salas-Millán +3 more
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OENO One, 2022 Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method ...
Andrew Wilson +3 more
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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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Fermentation, 2021 Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical
María Laura Raymond Eder +1 more
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Beverages, 2018 Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or
Mark Crumpton +2 more
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