Results 41 to 50 of about 1,792 (169)

Sparkling wine production by immobilised yeast fermentation

Czech Journal of Food Sciences, 2017
The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards ...
Borislav Miličević, Jurislav Babić, Đurđica Ačkar, Radoslav Miličević, Antun Jozinović, Huska Jukić, Vlado Babić, Drago Šubarić   +7 more
doaj   +1 more source

‘I like to dance with the flowers!’: Exploring the possibilities for biodiverse futures in an urban forest school

Children &Society, EarlyView.
Abstract This article explores the ways in which ‘forest school’, an educational approach where children engage in creative and play based activities in a ‘natural’ environment, can contribute towards Sustainable Development Goal 15 (SDG 15) by promoting sustainable use of terrestrial ecosystems and by helping address biodiversity loss. Drawing on data
Hannah Hogarth
wiley   +1 more source

Comparison of ancestral and traditional methods for elaborating sparkling wines

Current Research in Food Science
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic ...
Arnau Just-Borràs, Ekaterina Moroz, Pol Giménez, Jordi Gombau, Elisa Ribé, Angels Collado, Pedro Cabanillas, Matteo Marangon, Francesca Fort, Joan M. Canals, Fernando Zamora   +10 more
doaj   +1 more source

“The Future Is Ancestral”: The Environmental Cuir Utopias of Gabriela Cabezón Cámara

Future Humanities, Volume 4, Issue 1, May 2026.
ABSTRACT Argentinian author Gabriela Cabezón Cámara identifies as a “socio‐environmentalist and writer” and has been actively involved in the feminist movement #NiUnaMenos since 2015, alongside her growing engagement with environmental activism. She advocates for Indigenous land rights, water accessibility, and challenges offshore petroleum extraction ...
Victoria Jara
wiley   +1 more source

Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil

Bioscience Journal, 2018
Maceration is the step of the vinification process in which phenolic and aromatic compounds are transferred to wine. This study aimed at producing fine sparkling red wines by testing different grape varieties and maceration lengths.
Rafaela Gadret Rizzolo, Celito Crivellaro Guerra, Gisele Eliane Perissutti, Raul Luiz Ben, Renan Navroski, Marcelo Barbosa Malgarim   +5 more
doaj   +3 more sources

Factors affecting effervescence of sparkling wines. [PDF]

Kvasny Prumysl, 2012
Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects ...
Jitka ŠNEBERGROVÁ, Helena ČÍŽKOVÁ, Michal VOLDŘICH, Vítězslav ŠUHÁJEK   +3 more
openaire   +2 more sources

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3745-3759, April 2026.
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino, Elisabetta Pittari, Roberto Salvatore Di Fede, Maria Tiziana Lisanti, Silvia Carlin, Andrea Curioni, Giovanni Luzzini, Christine Mayr Marangon, Matteo Marangon, Fulvio Mattivi, Maria Alessandra Paissoni, Giuseppina Paola Parpinello, Maurizio Piergiovanni, Arianna Ricci, Susana Río Segade, Luca Rolle, Maurizio Ugliano, Luigi Moio   +17 more
wiley   +1 more source

Measuring up: an afterword

Journal of the Royal Anthropological Institute, Volume 32, Issue S1, Page 159-166, March 2026.
Abstract Towards the end of their Introduction, the editors of this special issue suggest that a principal challenge in ethnographic description is ‘how to measure the measures of others’. It is their own measure of persons, say, or of transactions, on which anthropologists frequently draw in adjudicating social phenomena, not least when characterizing
Marilyn Strathern
wiley   +1 more source

Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation

Beverages
High-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, Douglas André Würz, Alberto Fontanella Brighenti, Daiana Petry Rufato, Leo Rufato   +4 more
doaj   +1 more source

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

BIO Web of Conferences, 2016
In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine.
Medina-Trujillo Laura, González-Royo Elena, Sieczkowski Nathalie, Heras José, Fort Francesca, Canals Joan Miquel, Zamora Fernando   +6 more
doaj   +1 more source