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
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
American Journal of Hematology, Volume 101, Issue 10, Page 2666-2671, October 2026.
Kenneth I. Ataga +8 more
wiley +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
Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)
Journal of Agricultural and Food Chemistry, 1996 Peer ...
Moreno-Arribas, M. Victoria +2 more
openaire +2 more sources
Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective
Research on sparkling wine (SW) consumers, their market segmentation, and how they use purchase cues is relatively sparse compared to that for table wine, despite the substantial growth in sparkling wine in recent years.
Belinda Kemp, Gary J. Pickering
core +1 more source
Sparkling wine: production, organoleptic characteristics and how to taste it
, 2022 reservedproduzione dello spumante secondo il metodo Classico ed il metodo Charmat, caratteristiche organolettiche del vino spumante e attività di degustazionesparkling wine production according to the Classic and Charmat methods, organoleptic ...
PETROVICH, FABIO
core
Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel [PDF]
, 2016 Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s.
Esther Theisen Gabbardo, +15 more
core +1 more source
Young sparkling wines from the Sevastopol grape-growing area of Crimea [PDF]
E3S Web of ConferencesWine is a product of the area, so the study of its properties should be carried out in relation to the terroir. The aim of the work was to evaluate the quality of young sparkling wines made from ‘Glera’, ‘Rhenish Riesling’, ‘Pinot Blanc’, ‘Pinot Noir ...
Lutkov Igor +2 more
doaj +1 more source
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 +3 more
europepmc +1 more source