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
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 +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
Comparison of ancestral and traditional methods for elaborating sparkling wines
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 ...
Fernando Zamora +2 more
exaly +3 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
Classification of Sparkling Wine Style and Quality by MIR Spectroscopy [PDF]
Molecules, 2015 In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the ...
Julie Culbert +3 more
doaj +5 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
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 +1 more source