Results 121 to 130 of about 1,957 (216)

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine [PDF]

, 2018
Nedret Neslihan Ivit, Belinda Kemp
openalex   +1 more source

Prarencana pabrik Sparkling wine dari fermentasi sari buah nanas [PDF]

, 2003
Christina Dewi Irianti, Yuslaini
openalex  

Common practice for high quality sparkling wine production is to separate press fractions as used in methode champenoise

, 2012
FL Kerslake
openalex  

The NBD-Dirichlet model for Italian sparkling wines: understanding competitive relationships among brands [PDF]

Francesca Bassi
openalex   +1 more source

Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production. [PDF]

Int J Mol Sci
García-García JC, Alcalá-Jiménez MT, Mauricio JC, Campos-Vázquez C, Santos-Dueñas IM, Moreno J, García-Martínez T.   +6 more
europepmc   +1 more source

Determination of volatile compounds in sparkling, ice and fortified wines using gas chromatography

, 2016
Marina Blažević
openalex  

Free and Immobilized Cells of <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i> in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation. [PDF]

Foods
Canonico L, Moretti L, Agarbati A, Comitini F, Ciani M.   +4 more
europepmc   +1 more source

The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review. [PDF]

Foods
García-García JC, Mauricio JC, García-Martínez T, Carbonero-Pacheco J.   +3 more
europepmc   +1 more source

Chemical and volatile profile of dry and semi-sweet sparkling wines from São Francisco Valley

, 2019
Luan Victor Rodrigues Ledo
openalex   +1 more source

The influence of plant- and yeast-derived proteins on gushing in sparkling wine

, 2018
Veronika M. Kupfer
openalex   +1 more source