Results 141 to 150 of about 48,792 (196)

A dataset for material-specific packaging volumes in Finland in 2020. [PDF]

Data Brief
Jylhä H, Johansson A, Salminen J.
europepmc   +1 more source

Relationship of Wine Neophobia Levels with Demographic Factors and Wine Consumption Behavior in Spanish Consumers. [PDF]

Nutrients
Criado C, Pozo-Bayón MÁ, Domínguez L, Fernández-Ruiz V, Muñoz-González C.   +4 more
europepmc   +1 more source

Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects. [PDF]

Food Chem X
Gong X, Qi N, Wang B, Chen T, Luo Y, Luo Y.   +5 more
europepmc   +1 more source

Native microorganisms as natural enhancers in craft beer and wine production. [PDF]

Front Microbiol
Caiza-Valencia C, Izquierdo Romero A, Veloz-Villavicencio E, Coronel-León J.   +3 more
europepmc   +1 more source

Near-Infrared Spectroscopy Combined with Chemometrics for Liquor Product Quality Assessment: A Review. [PDF]

Foods
Qi W, Jiang Q, Ma T, Tan Y, Yan R, Erihemu E.   +5 more
europepmc   +1 more source

Sulfites Chemistry in Wines: From Reference Quantification Methods to More Sustainable Innovative Approaches. [PDF]

Compr Rev Food Sci Food Saf
Noël M, Carballido L, Bou-Maroun E, Karbowiak T.   +3 more
europepmc   +1 more source

Sparkling wines' future in the USA: insights from the industry [PDF]

International Journal of Entrepreneurship and Small Business, 2021
The current study analyses the growth potential of four different sparkling wines (California sparkling, Cava, Champagne and Prosecco) in the US market based on the views and judgment of a large sample of 843 trade actors. Findings of an online survey suggest that sparkling wines coming from Italy (Prosecco), Spain (Cava) and California have higher ...
Olivier Gergaud, Eugenio Pomarici, Riccardo Vecchio   +2 more
exaly   +5 more sources

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

LWT - Food Science and Technology, 2015
The aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rosé sparkling wines. Seven different grape varieties were used and
Leticia Martínez-Lapuente, Miriam Ortega-Heras, Silvia Pérez-Magariño   +2 more
exaly   +2 more sources

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

Food Microbiology, 2022
In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated ...
Dario Compagnone, Giuseppe Arfelli, Giorgia Perpetuini   +2 more
exaly   +2 more sources