Results 151 to 160 of about 48,792 (196)
Application of 1H NMR metabolomics to French sparkling wines
Food Control, 2023 Production and consumption of sparkling wines are constantly increasing and are confronted with substantial fraud problems. Last two decades have seen a significant increase in studies on wine metabolomics.
Tristan Richard
exaly +2 more sources
Role of major wine constituents in the foam properties of white and rosé sparkling wines
Food Chemistry, 2015 The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established.
Leticia Martínez-Lapuente +2 more
exaly +2 more sources
Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties [PDF]
Food Research International, 2014 This study constitutes the first characterization of Brazilian sparkling wines in terms of their aromatic compounds. The wines were produced by a traditional method with five classical varieties recognized for the production of sparkling wines (Pinot ...
Vinicius Caliari
exaly +2 more sources
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Effect of glutathione addition in sparkling wine
Food Chemistry, 2014This study aims to evaluate the effect of the addition of glutathione (GSH) on secondary aromas and on the phenolic compounds of sparkling wine elaborated by traditional method. It was added 10 and 20 mg L(-1) of GSH to must and to base wine. The determination of aroma compounds was performed by gas chromatography.
Vanessa, Webber +5 more
openaire +2 more sources
Journal of International Food & Agribusiness Marketing, 2016
Sparkling wines accounted for 7.7% of the total wine consumption in 2011 in the world. Even though sparkling wine remains a long way behind still wine in total volume of production, world consumption of sparkling wine is expected to grow at a faster rate with an 8.5% increase by 2016.
Cerjak, Marija +3 more
openaire +2 more sources
Sparkling wines accounted for 7.7% of the total wine consumption in 2011 in the world. Even though sparkling wine remains a long way behind still wine in total volume of production, world consumption of sparkling wine is expected to grow at a faster rate with an 8.5% increase by 2016.
Cerjak, Marija +3 more
openaire +2 more sources
Contribution of yeast and base wine supplementation to sparkling wine composition
Journal of the Science of Food and Agriculture, 2016AbstractBACKGROUNDThe differential characteristic of sparkling wine is the formation of foam, which is dependent, among other factors, on yeast autolysis, aging and oenological practices. In this study, we analyzed the effects of yeast strain, nutrient supplementation to the base wine and aging process on the sparkling wine composition and its ...
Maria, Martí-Raga +6 more
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Suicide Genes Floating in a Glass of Sparkling Wine
Archives of Suicide Research, 2004The presented commentary will tackle the genetics behind suicidal behavior. The phenotype is defined followed by a brief discussion of two employable genetic methods, namely, positional cloning and the more classical approach involving candidate genes. Furthermore, we will explain the polygenetic, multi-factorial model of suicidal genetics and address ...
Andrej, Marusic, Ryan, Swapp
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Competition in the sparkling wine market in the Czech Republic
International Journal of Wine Business Research, 2019Purpose Vine growing for the production of wine constitutes one of the major areas of agriculture of the Czech Republic, and in recent years, it has been qualitatively improved. The purpose of this paper is to find out whether oligopolistic market structures have come into being on the sparkling wine market in the Czech Republic, and whether some wine
Kostovčík, Tibor +2 more
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Sparkling Wines: Features and Trends from Tradition
2012Sparkling wines contain at least three CO₂ pressure bars at 20°C. Carbonic gas is required to have an endogenous origin, obtained via a second fermentation, in the following European categories: sparkling wines and quality sparkling wines. In these types of sparkling wines, high gas pressure, together with other wine components, enables them to produce
Susana, Buxaderas +1 more
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Sparkling Wine Quality Control
1981The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.
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