Results 91 to 100 of about 48,792 (196)

Editorial: Sparkling wines: current trends and future evolution. [PDF]

Front Microbiol, 2023
Perpetuini G, Tofalo R.
europepmc   +1 more source

State of the International Wine Markets in 2023. The wine market at a crossroads: Temporary or structural challenges?

Wine Economics and Policy
The global wine trade experienced a decline in volume and value in 2023 due to reduced real incomes, post-pandemic overstocking, and shifting consumer preferences.
Simone Mueller Loose, Rafael del Rey
doaj   +1 more source

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

BIO Web of Conferences, 2015
The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM)
Esteruelas Mireia, González-Royo Elena, Gil Mariona, Kountoudakis Nikolaos, Orte Antonio, Cantos Antonio, Fort Francesca, Canals Joan Miquel, Zamora Fernando   +8 more
doaj   +1 more source

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

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines. [PDF]

Foods, 2023
Marangon M, Seeley P, Barocci E, Milanowski T, Mayr Marangon C, Ricci A, Bellon J, Parpinello GP.   +7 more
europepmc   +1 more source

Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? [PDF]

Molecules, 2021
Cilindre C, Henrion C, Coquard L, Poty B, Barbier JE, Robillard B, Liger-Belair G.   +6 more
europepmc   +1 more source

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

, 2018
Sparkling wine fermentation is a challenge for yeasts due to the hostile conditions. A phenotype sought in starters is flocculation, because it reduces riddling time.
Rosanna Tofalo, Di Gianvito, Paola, Perpetuini, Giorgia, Rosalba Lanciotti, Andrea Piva, Patrignani, Francesca, Suzzi, Giovanna, Paola Di Gianvito, Francesca Patrignani, Maria Schirone, Giorgia Perpetuini, Tittarelli, Fabrizia, Arfelli, Giuseppe, Piva, Andrea, Giuseppe Arfelli, Fabrizia Tittarelli, Schirone, Maria, Lino Olivastri, Lanciotti, Rosalba, Tofalo, Rosanna, Olivastri, Lino, Giovanna Suzzi   +21 more
core   +1 more source

Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil). [PDF]

Foods, 2022
Bernardo NP, Oliveira A, Mota RVD, Câmara FMM, Peregrino I, Regina MA, Purgatto E.   +6 more
europepmc   +1 more source

New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry’s Crisis

Beverages
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties.
Teodora Basile, Giambattista Debiase, Francesco Mazzone, Leonardo Scarano, Antonio Domenico Marsico, Maria Francesca Cardone   +5 more
doaj   +1 more source

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. [PDF]

J Food Sci Technol, 2022
Barros APA, Silva IS, Correa LC, Biasoto ACT.   +3 more
europepmc   +1 more source