Results 111 to 120 of about 51,122 (197)

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

Creating and validating an aroma and flavor lexicon for the evaluation of sparkling wines [PDF]

Master of ScienceDepartment of Food ScienceEdgar Chambers IVSparkling wines represent an important part of the full wine category. Currently, no lexicon exists that includes aroma, flavors, and mouthfeel for sparkling wine.
Le Barbé, Eric
core  

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

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

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

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

Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies. [PDF]

Molecules
Pinheiro SS, Campos F, Cabrita MJ, Silva MGD.   +3 more
europepmc   +1 more source

Rosé or white, glass or plastic: computer vision and machine learning study of cavitation bubbles in sparkling wines. [PDF]

RSC Adv
Aliev T, Korolev I, Yasnov M, Nosonovsky M, Skorb EV.   +4 more
europepmc   +1 more source

Deep reinforcement learning classification of sparkling wines based on ICP-MS and DOSY NMR spectra. [PDF]

Food Chem X
Jagatić Korenika AM, Jeromel A, Tomaz I, Jednačak T, Rončević S, Nemet I, Primožič I, Hrenar T, Novak P.   +8 more
europepmc   +1 more source