Results 71 to 80 of about 161,776 (148)
, 2023 Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves).
Maria Carla Cravero, Maria Cravero
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Epoxidation of Cashmeran and Unprecedented Rearrangement to an α‐Carbonyl δ‐Spirolactone
European Journal of Organic Chemistry, Volume 29, Issue 28, 25 July 2026.A new strategy enables diastereoselective conversion of Cashmeran into a previously unknown α‐carbonyl δ‐spirolactone via epoxidation, Baeyer–Villiger oxidation, and acid‐catalyzed rearrangement. Structure and mechanism were confirmed by NMR, single crystal X‐ray diffraction, and computational studies. We report the epoxidation of Cashmeran followed by
Lukas Kell +7 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
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American Journal of Hematology, Volume 101, Issue 10, Page 2666-2671, October 2026.
Kenneth I. Ataga +8 more
wiley +1 more source
Drug and Alcohol Review, Volume 45, Issue 5, July 2026.ABSTRACT Introduction In August 2023, the United Kingdom introduced alcohol taxation reforms designed to encourage alcohol producers to lower the alcoholic strength of their products. This study aims to quantify the extent of reformulation of alcoholic drinks sold in the off‐trade in Great Britain between 2018 and 2025 and explore the role the tax ...
Colin Angus +6 more
wiley +1 more source
Volatile Profile Characterization of Croatian Commercial Sparkling Wines
Molecules, 2020 Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county.
Ana-Marija Jagatić Korenika +3 more
doaj +1 more source
Brazilian Archives of Biology and Technology, 1999 Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control.
Vinod K Joshi +3 more
doaj +1 more source
PHYSIOCHEMICAL CHARACTERISTICS OF SPARKLING WINE CV. PINOT GRIS PRODUCED BY SECONDARY ALCOHOLIC FERMENTATION IN BOTTLE [PDF]
Poljoprivreda, 2009 The eessential viticultural and oenological characteristics of cv. Pinot gris originated from viticultural area of Imotski were investigated. The sparkling wine was produced by the conventional method of secondary alcoholic fermentation in bottle.
Goran Zdunić +2 more
doaj
Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines
Glasnik Zaštite Bilja, 2022 The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia.
Iva Šikač +4 more
doaj
Czech wine consumers: maturing with age? [PDF]
, 2015 The purpose of this study is to identify the most important motivations for drinking wine and the factors influencing wine purchase in the Czech Republic and to ascertain if there are significant differences between genders and age groups.
Anchor, John R. +2 more
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