Results 121 to 130 of about 51,122 (197)

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

Characterization of Sparkling Wines According to Polyphenolic Profiles Obtained by HPLC-UV/Vis and Principal Component Analysis. [PDF]

Foods, 2019
Izquierdo-Llopart A, Saurina J.
europepmc   +1 more source

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

Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae. [PDF]

G3 (Bethesda), 2017
Martí-Raga M, Peltier E, Mas A, Beltran G, Marullo P.   +4 more
europepmc   +1 more source

Characterization of sparkling wines by liquid chromatography

, 2018
Cava is an exceptional kind of sparkling wine with a protected designation of origin (PDO) status from Spain. This beverage is made by the Champanoise method, which requires a secondary fermentation in the bottle. Polyphenols are one of the principal components of Cava. These substances not only are responsible for some of the unique properties of Cava
openaire   +1 more source

Ultrashort-Chain and Short-Chain Per- and Polyfluoroalkyl Substances Are Universal Contaminants in Wines: A Comprehensive Survey of Red, White, Rosé, and Sparkling Samples. [PDF]

J Xenobiot
Liang SH, Steimling JA.
europepmc   +1 more source

Online nutritional disclosure of alcoholic beverages in South Africa is predominantly limited to alcohol by volume, with key nutrients omitted. [PDF]

Public Health Nutr
Cokile FN, Mamabolo MK, Molokomme K, Sibuyi N, Mukhovha W, Dlamini SN.   +5 more
europepmc   +1 more source

The Use of Purified and Modified Cellulose in Wine Production and Analysis. [PDF]

J Food Sci
Sommer S.
europepmc   +1 more source

Geochemical fingerprinting and machine learning for authenticating sparkling wine origins. [PDF]

NPJ Sci Food
Lu Y, Doerr C, Sebilo M.
europepmc   +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