Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines [PDF]
Foods, 2021 The occurrence of aroma constituents in sparkling wines, with direct impact on their organoleptic characteristics, is affected by several factors, for example the base-wine particularities, grapes cultivar conditions, inoculated yeasts, the aging stage ...
Valeriu V. Cotea +7 more
doaj +4 more sources
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines [PDF]
Molecules, 2023 Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production.
Paola Domizio +8 more
doaj +2 more sources
Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging [PDF]
Foods, 2022 This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two Italian sparkling wines sealed with a sparkling cork with two natural cork ...
Filipa Amaro +6 more
doaj +2 more sources
Brazilian sparkling wine: A successful trajectory [PDF]
BIO Web of Conferences, 2017 The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting ...
Wurz Douglas André +7 more
doaj +2 more sources
Volatile Profile Characterization of Croatian Commercial Sparkling Wines. [PDF]
Molecules, 2020 Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county.
Jagatić Korenika AM +3 more
europepmc +7 more sources
Factors affecting effervescence of sparkling wines. [PDF]
Kvasný průmysl, 2012 Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines.
Jitka ŠNEBERGROVÁ +3 more
doaj +2 more sources
Exogenous CO2 in South American sparkling wine [PDF]
BIO Web of Conferences, 2016 The sparkling wine production and consumption have increased significantly in the last years. With the increased demand appear the necessity to check the sparkling wine authenticity, because the practice of adding CO2 in sparkling wine is not allow.
Leonardelli Susiane +5 more
doaj +2 more sources
Editorial: Sparkling wines: current trends and future evolution. [PDF]
Front Microbiol, 2023 Perpetuini G, Tofalo R.
europepmc +5 more sources
The Maillard reaction in traditional method sparkling wine
Frontiers in Microbiology, 2022 The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods,
Hannah M. Charnock +6 more
doaj +4 more sources
Changes in the phenolic complex of red aboriginal grape varieties in the system “grapes – base wine sparkling wine” [PDF]
BIO Web of Conferences, 2023 Due to the increased consumer interest in domestic wine products, winemaking enterprises are paying special attention to the use of aboriginal grape varieties now, in order to give products with distinctive characteristics, enabling to take the rightful ...
Shmigelskaya Natalia +4 more
doaj +1 more source