Results 101 to 110 of about 51,122 (197)

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

Relationship between foaming properties and polyphenolic composition of sparkling wines [PDF]

, 2014
Natural sparkling wine elaborated with the champenoise method is the final product after two fermentations followed byaging period for at least 9 months with yeast inside the bottle (EC Regulation Nº 606/2009).
Belén Ayestarán [0000-0002-2903-1332], Carlos González-Huerta, Pedro López de la Cuesta, Marta Bueno-Herrera [0000-0002-8711-534X], Leticia Matínez-Lapuente [0000-0001-7064-8257], Silvia Pérez-Magariño [0000-0002-0880-7154], Zenaida Guadalupe [0000-0002-6490-1428], Sara Bañuelos   +7 more
core  

Abstract Supplement HIV Glasgow 8–11 November 2026, Glasgow, UK/Virtual

Journal of the International AIDS Society, Volume 29, Issue S6, November 2026.
wiley   +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

The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines

Fermentation
Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile.
Stephan Sommer, Stella J. Sommer, Connie Liu, Olivia Burken, Andrea Faeth Anderson   +4 more
doaj   +1 more source

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. [PDF]

Metabolites, 2021
Škrab D, Sivilotti P, Comuzzo P, Voce S, Degano F, Carlin S, Arapitsas P, Masuero D, Vrhovšek U.   +8 more
europepmc   +1 more source

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. [PDF]

Foods, 2021
Ubeda C, Lambert-Royo MI, Gil I Cortiella M, Del Barrio-Galán R, Peña-Neira Á.   +4 more
europepmc   +1 more source

Volatile Profile Characterization of Croatian Commercial Sparkling Wines. [PDF]

Molecules, 2020
Jagatić Korenika AM, Preiner D, Tomaz I, Jeromel A.   +3 more
europepmc   +1 more source

Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé sparkling wines.

, 2017
Amino acids, polysaccharides and oligosaccharides changes during the aging of white and rosé sparkling wines. . 10.
Ayestarán, Belén, Martínez-Lapuente, Leticia, Williams, Pascale, Guadalupe, Zenaida, Pérez-Magariño, Silvia, Apolinar Valiente, Rafael, Doco, Thierry   +6 more
core   +2 more sources

Enological potential of autochthonous grape cultivars from Castilla y León (Spain) to elaborate sparkling wines: polyphenolic and biogenic amines and amino acid composition of base wines

, 2010
Castilla y León has an important number of autochthonous grape varieties which may have good characteristics to obtain sparkling wines. The use of these varieties will allow to improve and diversify the wine production of this region.
Olga Martínez, Belén Ayestarán [0000-0002-2903-1332], Leticia Martínez [0000-0001-7064-8257], Silvia Pérez Magariño [0000-0002-0880-7154], Zenaida Guadalupe [0000-0002-6490-1428]   +4 more
core