Results 41 to 50 of about 161,776 (148)

Relação do aroma e da espuma dos vinhos espumantes com o potencial enológico das uvas e dos vinhos [PDF]

, 2010
Doutoramento em QuímicaOs espumantes produzidos segundo o método Champanhês são obtidos após uma segunda fermentação em garrafa. Quando o vinho é vertido no copo, o CO2 produzido é libertado, sendo a espuma formada o resultado da sua interacção com os
Coelho, Elisabete Verde Martins
core  

Toward a model of sparkling wine purchasing preferences

, 2017
Purpose This paper aims to provide further insight into factors influencing Australian consumers’ purchasing preferences for sparkling wine, including champagne.
Pearce, K., Renata Ristic, Verdonk, N., Ristic, R., Julie Culbert, Culbert, J., Kerry Wilkinson, Wilkinson, J., Naomi Verdonk, John Wilkinson, Karma Pearce, Wilkinson, K.   +11 more
core   +1 more source

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines

Foods, 2021
The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage ...
Valeriu V. Cotea, Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, Andreea Popîrdă   +7 more
doaj   +1 more source

Mechanistic Insights Into Sustainable Catalytic Pyrolysis of Biomass‐Derived Ferulic Acid: The Role of Alumina Regeneration

Chemistry – A European Journal, EarlyView.
Surface‐bound ferulate phenolate complexes undergo styrene‐like polymerization on alumina, yielding a polymeric carbonaceous layer that progressively transforms into polyaromatic carbon domains with concomitant release of aromatic products, while parallel surface‐assisted decarboxylation produces 4‐vinylguaiacol. ABSTRACT A fundamental understanding of
Tetiana V. Kulik, Borys B. Palianytsia, Mykola M. Ilchenko, Nataliia S. Nastasiienko, David J. Morgan, Liudmila P. Storozhuk, David J. Willock, Greg Shaw, Duncan F. Wass, Rafael Luque, Philip R. Davies, Mykola T. Kartel   +11 more
wiley   +1 more source

Influência da variedade de uva, do método de elaboração e envelhecimento sobre borras na composição química e sensorial de espumantes [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Dentre as diferentes técnicas de elaboração de vinhos destaca-se a elaboração de espumantes. O
Caliari, Vinícius
core  

HUBUNGAN KONSUMSI SPARKLING WINE TERHADAP GAYA HIDUP DI JAWA TENGAH [PDF]

, 2021
Wine merupakan minuman yang mengandung alkohol dari hasil fermentasi buah anggur. Wine memiliki jenis yang beraneka ragam salah satunya yaitu sparkling wine.
WIBAWANTO, VANESSA MICHELLE
core   +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

Ultrasound‐assisted recirculation extraction as an innovative approach for obtaining bioactive compounds from grape pomace

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior, Luiz Carlos Corrêa‐Filho, Dayvison Mendes Moreira, Renata Valeriano Tonon, Lourdes Maria Correa Cabral   +4 more
wiley   +1 more source

The Tasty Side of Numbers: How Vowel Type Influences Taste Perceptions for Numerical Brand Names

Psychology &Marketing, EarlyView.
ABSTRACT Numerical brand names are commonly used in food marketing yet underexplored for their sensory impact. Relying on processing fluency theory, across four studies, including an IAT (n = 149), a quantitative and qualitative lexical analysis of professional wine tasting notes (n = 695), an online study (n = 306), and archival consumer wine ratings (
Nathalie Spielmann, Diego Vega
wiley   +1 more source

Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine [PDF]

, 2023
Ageing on lees can be a good technique to enhance the quality of red sparkling base wines. Ultrasound treatment of the lees, prior to addition to the wine, can improve the releasing of their components into the wine.
Violeta Ruipérez, Raúl Moyano, Blanco Huerta, Coro, Fernández Fernández, Encarnación, Ruipérez Prádanos, Violeta, Vila Crespo, Josefina María, José Manuel Rodríguez-Nogales, Encarnación Fernández-Fernández, Rodríguez Nogales, José Manuel, Josefina Vila-Crespo, Coro Blanco-Huerta, Moyano Gracia, Raúl   +11 more
core   +1 more source