Results 81 to 90 of about 37,691 (210)

Evolution of aroma compounds in sparkling ciders [PDF]

, 2013
This paper reports the influence of yeast strain and aging time on the volatile composition of sparkling cider made according to the traditional method.
García, Ana, Palacios, Noemí, Rodríguez, Roberto, Suárez, Belén   +3 more
core  

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, Irena Budić-Leto, Ivan Pezo   +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 , Ana Jeromel, Ivana Tomaz, Bernarda Kozina, Ana-Marija Jagatić Korenika   +4 more
doaj  

The Nature of the Relationship between International Tourism and International Trade: The Case of Ge [PDF]

This paper deals with the relationship between international trade and tourism. In particular, we focus on the effect that German tourism to Spain has on German imports of Spanish wine.
Christian Fischer, Luis Alberiko Gil-Alana   +1 more
core  

1995 Oregon Winery Report [PDF]

, 1996
This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1994 and 1995.
Kriesel, Ronald F., Marousek, Douglas C., Oregon Agricultural Statistics Service, Rowley, Homer K.   +3 more
core   +1 more source

1999 Oregon Winery Report [PDF]

, 2000
This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1998 and 1999.
Eklund, Bruce, Kriesel, Ronald F., Marousek, Douglas C., Oregon Agricultural Statistics Service, Rowley, Homer K.   +4 more
core   +1 more source

Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines

Journal of AOAC INTERNATIONAL, 1985
Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982.
G E, Martin, H W, Krueger, J M, Burggraff   +2 more
openaire   +2 more sources

2000 Oregon Winery Report [PDF]

, 2001
This statewide survey report on Oregon wineries covers crush, equivalent wine production, inventory and equivalent inventory, and sales. The report also contains some comparisons of data for 1999 and 2000.
Burgess, Laura, Eklund, Bruce, Kriesel, Ronald F., Oregon Agricultural Statistics Service, Rowley, Homer K.   +4 more
core   +1 more source

The fluid mechanics of bubbly drinks [PDF]

, 2018
Bubbly drinks are surprisingly attractive. There is something about the nature of the these beverages that make them preferable among other choices.
Rodríguez-Rodríguez, Javier, Zenit, Roberto   +1 more
core   +2 more sources

Young sparkling wines from the Sevastopol grape-growing area of Crimea [PDF]

E3S Web of Conferences
Wine 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, Cherviak Sofia, Lutkova Nataliya   +2 more
doaj   +1 more source