Results 71 to 80 of about 1,792 (169)

Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees. [PDF]

Heliyon, 2023
Martín-Garcia A, Abarca-Rivas C, Riu-Aumatell M, López-Tamames E.   +3 more
europepmc   +1 more source

Impact of meteorological conditions, canopy shading and leaf removal on yield, must quality, and norisoprenoid compounds content in Franciacorta sparkling wine. [PDF]

Front Plant Sci, 2023
Ghiglieno I, Carlin S, Cola G, Vrhovsek U, Valenti L, Garcia-Aloy M, Mattivi F.   +6 more
europepmc   +1 more source

State of the International Wine Markets in 2023. The wine market at a crossroads: Temporary or structural challenges?

Wine Economics and Policy
The global wine trade experienced a decline in volume and value in 2023 due to reduced real incomes, post-pandemic overstocking, and shifting consumer preferences.
Simone Mueller Loose, Rafael del Rey
doaj   +1 more source

Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast. [PDF]

Molecules, 2021
Gnoinski GB, Schmidt SA, Close DC, Goemann K, Pinfold TL, Kerslake FL.   +5 more
europepmc   +1 more source

Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending

OENO One
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with white wine.
Gustavo Postingher , Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna   +5 more
doaj   +1 more source

Natural sparkling guava wine: volatile and physicochemical characterization

Ciência Rural
: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective
Silvana Maria Michelin Bertagnolli, Gabrieli Bernardi, Jossiê Zamperetti Donadel, Aline de Oliveira Fogaça, Roger Wagner, Neidi Garcia Penna   +5 more
doaj   +1 more source

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

OENO One
The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen.
Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis   +6 more
doaj   +1 more source

Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Moreno-García J, González-Jiménez MDC, Mauricio JC, Moreno J, García-Martínez T.   +5 more
europepmc   +1 more source

Investigation of aroma carryover risk in a pilot plant and on industrial scale when bottling aromatised and subsequent regular wines on the same filling line

OENO One
Aromatised wine-based beverages and regular wines are commonly bottled on the same bottling line. Sealings installed in the bottling line absorb added aroma compounds from the aromatised wine-based beverages and a subsequent release of the absorbed aroma
Jörg Gottmann, David Müller, Jochen Vestner, Jens Schuster, Ulrich Fischer   +4 more
doaj   +1 more source

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO₂ Overpressure during Sparkling Wine-Making Process. [PDF]

Microorganisms, 2020
Porras-Agüera JA, Mauricio JC, Moreno-García J, Moreno J, García-Martínez T.   +4 more
europepmc   +1 more source