Results 41 to 50 of about 37,691 (210)
Starter Cultures for Sparkling Wine
Fermentation, 2016 The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety.
Carmela Garofalo +9 more
openaire +1 more source
Special characteristics of technological indicators of white aboriginal grape varieties [PDF]
BIO Web of Conferences, 2023 Sparkling wines are high in demand, and they firmly occupy their strong position in wine market. In recent years, there was a reorientation of consumers from the low-price segment of sparkling wines to the mid-price and premium ones, motivating the ...
Shmigelskaya Natalia +4 more
doaj +1 more source
Climate resilience in the United Kingdom wine production sector: CREWS-UK [PDF]
, 2019 As cool climate viticulture rapidly expands, the England and Wales wine sector is winning international acclaim, particularly for its sparkling wines, and is attracting significant investment. Supported by warming climate trends during the growing season,
Dorling, S., Jones, R., Nesbitt, A.
core +1 more source
Alcohol representations are socially situated: an investigation of beverage representations by using a property generation task [PDF]
, 2018 Previous research suggests that people's representations of alcoholic beverages play an important role in drinking behavior. However, relatively little is known about the contents of these representations.
Aarts, H. +5 more
core +3 more sources
Analysis of Brazilian wine competitiveness
BIO Web of Conferences, 2019 The objective of this work was to evaluate Brazilian wine competitiveness in domestic market in relation to imported wines marketed in Brazil. The work is based on quantitative sources provided by different institutions: International Organization of ...
Wurz D.A., Brighenti A.F.
doaj +1 more source
, 2018 Over the seven decades considered in the chapter, the Italian wine industry has changed dramatically, from a dispersed production system mainly oriented to self- consumption of supply and the local market with low- value wines, to a modern industry able ...
Alessandro, Corsi +2 more
core +1 more source
Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis
Техника и технология пищевых производств, 2023 Non-alcoholic beer and wine are in great demand. Some of them contain carbon dioxide. Dealcoholization makes it possible to obtain high-quality drinks, but changes in flavor and taste are unavoidable. This article introduces a comparative analysis of the
Igor P. Lutkov, Dmitry V. Yermolin
doaj +1 more source
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 +7 more
doaj +1 more source
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +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 +7 more
doaj +1 more source