Results 51 to 60 of about 171,438 (190)
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 +11 more
core +1 more source
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
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
Journal of Management Studies, EarlyView.Abstract This study illuminates the role of brokers, that is, actors spanning inter‐organizational boundaries, in the process of collective identity formation in fragmented industry groups. Through an in‐depth longitudinal analysis of the Franciacorta wineries from the 1960s to the 1990s, we uncover how technical consultants acting as brokers ...
Alessandra Zamparini +2 more
wiley +1 more source
‘Chrystalline Talk’: Thomas Browne's Poetics of Concretion and Mineral Plain Style
Renaissance Studies, EarlyView.ABSTRACT This article charts the figuration, both material and rhetorical, of mineral bodies in early modern natural philosophy, paying particular attention to the second book of Thomas Browne's Pseudodoxia Epidemica (1646). It argues that concretions (stony calculi and crystals formed through the aggregation of physical matter) make manifest a mineral
Jess Dunmore
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 15, Page 9535-9544, December 2026.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 +4 more
wiley +1 more source
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging
Foods, 2022 This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two Italian sparkling wines sealed with a sparkling cork with two natural cork ...
Filipa Amaro +6 more
doaj +1 more source
Culinary Chemistry as a Platform for Interfacial Materials Design
Advanced Materials Interfaces, Volume 13, Issue 21, 6 November 2026.Culinary processes control interfaces through heating, shear, gelation, and molecular transport. This Review connects selected gastronomic examples with food‐derived nanomaterials, plasmonic sensing, anthocyanin photovoltaics, and intelligent packaging. Original agar‐based plasmonic films illustrate the proposed translation.
Josep Moreno +12 more
wiley +1 more source
‘It’s a happy drink’: Australasian Generation Y’s experiences and perception of sparkling wine [PDF]
, 2010 This exploratory research examines the experiences and perceptions of sparkling wine amongst 50 members of Generation Y in Australia and New Zealand. Amongst this sample many young Australian females drink sparkling wine frequently, while many young New ...
Fountain, Joanna, Fish, N
core
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 +5 more
doaj +3 more sources