The Use of Purified and Modified Cellulose in Wine Production and Analysis. [PDF]
J Food SciSommer S.
europepmc +1 more source
Geochemical fingerprinting and machine learning for authenticating sparkling wine origins. [PDF]
NPJ Sci FoodLu Y, Doerr C, Sebilo M.
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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
Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production. [PDF]
Int J Mol SciGarcía-García JC +6 more
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Free and Immobilized Cells of <i>Torulaspora delbrueckii</i> and <i>Lachancea thermotolerans</i> in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation. [PDF]
FoodsCanonico L +4 more
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The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review. [PDF]
FoodsGarcía-García JC +3 more
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Wine Bottle Refinement: A Review of Emerging Aging Strategies. [PDF]
FoodsMercanti N +6 more
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Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking. [PDF]
FoodsLiu S, Vincenzi S.
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Popularizing Wine Tasting Evaluation: An Adaptation of Mouthfeel Terminology. [PDF]
FoodsMoreno Rodríguez L +2 more
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No- and Low-Alcohol Wines: Perception and Acceptance in a Traditional Wine Region in Northern Italy. [PDF]
FoodsAkhtar W +5 more
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