Results 21 to 30 of about 171,438 (190)
Yeast encapsulation and sparkling wines production
Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary ...
Presutto E. +5 more
core +5 more sources
Sparkling Wine International Market Structure and Competitiveness
Wine Economics and Policy, 2020 This paper aims to analyse the Sparkling Wine international market structure and competitiveness, focusing on the 2004–2018 period. It used the data regarding exports and imports of sparkling wine available in the International Trade Centre’s Trade Map database.
Thomé, Karim Marini +1 more
openaire +5 more sources
FermentationSparkling wine production has changed over time due to ongoing technological developments and market adjustments. This study provides an overview of the historical context, the characteristics of raw materials and base wine, modern technologies and ...
Camelia Elena Luchian +5 more
doaj +2 more sources
RETRACTED ARTICLE: Climatic zoning of Xinjiang for heterogeneous production of high-quality wine [PDF]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
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
An In Vitro and In Vivo Assessment of Acidogenicity of Several Alcoholic and Non-Alcoholic Beverages. [PDF]
Clin Exp Dent ResABSTRACT Objectives This study evaluated the acidogenic potential of selected alcoholic and non‐alcoholic beverages using complementary in vitro (initial pH and titratable acidity) and in vivo (tooth‐surface pH after exposure) methods. Materials and Methods Two sparkling wines (traditional and tank method), red wine, white wine, an alcoholic soft drink,
Guazzo R +6 more
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
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
core +6 more sources
BIO Web of Conferences, 2019 This study aims to understand the convergences and divergences between the social representations associated with the different terms used to designate sparkling wine in Brazil and in France.
Araujo M.V. +3 more
doaj +1 more source