Induction of Autophagy by Second-Fermentation Yeasts during Elaboration of Sparkling Wines [PDF]
, 2006 Eduardo Cebollero, Ramón González
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The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine [PDF]
, 2019 Bruno Cisilotto +7 more
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From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes. [PDF]
FoodsPopa-Grosaru DF +11 more
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Physicochemical characterization of brazilian sparkling wines
, 2015 The objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the ...
Marcos Gabbardo, CELOTTI, Emilio
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Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies. [PDF]
MoleculesPinheiro SS +3 more
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Rosé or white, glass or plastic: computer vision and machine learning study of cavitation bubbles in sparkling wines. [PDF]
RSC AdvAliev T +4 more
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Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis. [PDF]
Foods, 2019 Izquierdo-Llopart A, Saurina J.
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Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra. [PDF]
Food Chem XJagatić Korenika AM +8 more
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Bursting the Bubble: Understanding Australian Consumer Preferences for Sparkling Wine Styles
, 2021 Naomi Verdonk
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