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 +3 more sources
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 ...
Niculaua Marius +2 more
exaly +4 more sources
Comparison of ancestral and traditional methods for elaborating sparkling wines [PDF]
Current Research in Food ScienceThis work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic ...
Fort Francesca +2 more
exaly +4 more sources
Improving the criteria of assessing grapes and base wines in the production of sparkling wines [PDF]
BIO Web of Conferences, 2022 The production of high-quality sparkling wines consists in an integrated approach at all stages of production, taking into account the potential of grapes, soil and climatic conditions of its cultivation, etc.
Makarov Aleksandr +4 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
Effects of Must Settling and Pre-Bottling Filtration in Ancestral Sparkling Wine Production [PDF]
FoodsThe ancestral method of sparkling wine production requires no sugar addition and is based on a single alcoholic fermentation that finishes in the bottle.
Arnau Just-Borràs +8 more
doaj +2 more sources
Volatile Profile Characterization of Croatian Commercial Sparkling Wines [PDF]
Molecules, 2020 Ivana Tomaz +2 more
exaly +2 more sources
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines [PDF]
Foods, 2021 Ruben del Barrio Galän +2 more
exaly +2 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
Special characteristics of technological indicators of white aboriginal grape varieties [PDF]
BIO Web of Conferences, 2023 Sparkling wines are high in demand, and they firmly occupy their strong position in wine market. In recent years, there was a reorientation of consumers from the low-price segment of sparkling wines to the mid-price and premium ones, motivating the ...
Shmigelskaya Natalia +4 more
doaj +1 more source