Results 101 to 110 of about 48,792 (196)

Analysis of polysulfides in aged sparkling wines from different vintages [PDF]

Traditional sparkling wines are obtained from a vinification process with an additional ‘second’ fermentation in the bottle, which has an essential impact on the sensorial characteristics. During this maturation phase, several compounds are released from
Roman Villegas, T., Dekker, S., Nardin, T., Larcher, R.   +3 more
core   +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

Relationship between foaming properties and chemical composition of sparkling wines

, 2017
Trabajo presentado en la Third Edition of International Conference Series on Wine Active Compounds (WAC2014), celebrada en Borgoña (Francia) del 26 al 28 de marzo de 2014.Sparkling wines elaborated following the champenoise method undergo a ...
Ortega-Heras, M., Martínez Lapuente, Leticia, Ayestarán, Belén, Guadalupe, Zenaida, Pérez-Magariño, Silvia   +4 more
core  

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration. [PDF]

Microorganisms, 2020
González-Jiménez MDC, García-Martínez T, Puig-Pujol A, Capdevila F, Moreno-García J, Moreno J, Mauricio JC.   +6 more
europepmc   +1 more source

Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation. [PDF]

Foods, 2020
Castro Marín A, Riponi C, Chinnici F.
europepmc   +1 more source

Influence of Different Closure Systems on Yeast Metabolism During the Secondary Fermentation of Traditional Method Sparkling Wines. [PDF]

Microorganisms
Pinheiro SS, Cabrita MJ, da Silva MG.
europepmc   +1 more source

Ancestral sparkling wines; Comparison with traditional sparkling wines and procedures to improve their quality

The ancestral method is a technique to produce sparkling wines. Its origin seems to be associated with benedictine monks that discovered this procedure at the XVI century. Unfortunately, ancestral method was progressively abandoned in benefit of traditional method due to the difficulties in its control.
openaire   +2 more sources

Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. [PDF]

Compr Rev Food Sci Food Saf
Machado Dos Santos JR, Kempka AP.
europepmc   +1 more source

From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes. [PDF]

Foods
Popa-Grosaru DF, Buican BC, Luchian CE, Colibaba LC, Scutarașu EC, Niculaua M, Nechita CB, Coman GȘ, Focea EC, Andrieș T, Popescu Stegarus DI, Cotea VV.   +11 more
europepmc   +1 more source