Results 111 to 120 of about 1,957 (216)

Deep Learning Classification of Sparkling Wines Based on Icp-Ms and Dosy Nmr Spectra

, 2023
Predrag Novak, Ana-Marija Jagatić Korenika, Ana Jeromel, Ivana Tomaz, Tomislav Jednačak, Sanda Rončević, Ivan Nemet, Ines Primožič, Tomica Hrenar   +8 more
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Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods. [PDF]

J Sci Food Agric
Muñoz-Castells R, Modesti M, Moreno-García J, Rodríguez-Moreno M, Catini A, Capuano R, Di Natale C, Bellincontro A, Moreno J.   +8 more
europepmc   +1 more source

Cultivation Conditions Preferable for Yeast Cells to be Immobilized into Poly(vinyl alcohol) and used in Bottled Sparkling Wine Production

, 2006
Nikolay Stepanov Elena Efremenko
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Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

, 2012
Leticia Martínez‐Lapuente, Zenaida Guadalupe, Belén Ayestarán, Miriam Ortega-Herás, Silvia Pérez‐Magariño   +4 more
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The phenomenon of moscatel sparkling wine in Brazil [PDF]

, 2019
Marcos Vinícius Araújo, M.A.C. da Silva, Kelly Lissandra Bruch   +2 more
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Changes of volatile compounds during the ageing on lees of red sparkling wines elaborated by the champenoise method

, 2015
Silvia Pérez‐Magariño, Marta Bueno‐Herrera, Carlos González-Huerta, Pedro López de la Cuesta, Miriam González‐Lázaro, Leticia Martínez Lapuente, Sara Bañuelos, Zenaida Guadalupe, Belén Ayestarán   +8 more
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Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. [PDF]

Molecules, 2018
Liu PH, Vrigneau C, Salmon T, Hoang DA, Boulet JC, Jégou S, Marchal R.   +6 more
europepmc   +1 more source

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production [PDF]

Juan Carlos García-García, Miguel E. G-García, Juan Carbonero-Pacheco, Inés M. Santos‐Dueñas, Juan Carlos Mauricio, María Trinidad Alcalá-Jiménez, Juan Moreno, Teresa García‐Martínez   +7 more
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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   +1 more source

TYPES OF SPARKLING WINE EXPLAINED: A COMPLETE BEGINNER'S GUIDE

bigbarrel
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