Results 81 to 90 of about 1,792 (169)

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration. [PDF]

Microorganisms, 2020
González-Jiménez MDC, Moreno-García J, García-Martínez T, Moreno JJ, Puig-Pujol A, Capdevilla F, Mauricio JC.   +6 more
europepmc   +1 more source

Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain. [PDF]

Microorganisms, 2019
Rodríguez-Andrade E, Stchigel AM, Guarro J, Cano-Lira JF.   +3 more
europepmc   +1 more source

Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production. [PDF]

Int J Mol Sci
García-García JC, Alcalá-Jiménez MT, Mauricio JC, Campos-Vázquez C, Santos-Dueñas IM, Moreno J, García-Martínez T.   +6 more
europepmc   +1 more source

Physicochemical characterization of brazilian sparkling wines

, 2015
The objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the ...
Marcos Gabbardo, CELOTTI, Emilio
openaire   +1 more source

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine. [PDF]

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

Free and Immobilized Cells of <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i> in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation. [PDF]

Foods
Canonico L, Moretti L, Agarbati A, Comitini F, Ciani M.   +4 more
europepmc   +1 more source

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach. [PDF]

Foods
García-García JC, García-Martínez T, Román-Camacho JJ, Moreno J, Mauricio JC.   +4 more
europepmc   +1 more source

Editorial: Sparkling wines: current trends and future evolution

Frontiers in Microbiology, 2023
Perpetuini, Giorgia, Tofalo, Rosanna
openaire   +4 more sources

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production. [PDF]

Front Microbiol, 2017
Vigentini I, Barrera Cardenas S, Valdetara F, Faccincani M, Panont CA, Picozzi C, Foschino R.   +6 more
europepmc   +1 more source

A novel preparation technique of red (sparkling) wine for protein analysis. [PDF]

EuPA Open Proteom, 2016
Vogt EI, Kupfer VM, Vogel RF, Niessen L.
europepmc   +1 more source