Results 161 to 170 of about 1,957 (216)

Development of the alcohol-free and low-alcohol drinks market in Great Britain from 2011 to 2022: Narrative timelines based on a documentary review of off-trade retail magazines and market intelligence reports. [PDF]

Drug Alcohol Rev
Critchlow N, Morgan A, Angus K, Howell R, Fitzgerald N, Kersbergen I, Holmes J.   +6 more
europepmc   +1 more source

Influence of Fermentation Temperature and <i>Metschnikowia pulcherrima/Saccharomyces cerevisiae</i> Multi-Starter Cultures on the Volatile Compounds of Lugana Wine. [PDF]

Foods
Bertazzoli G, Pelizza E, Luzzini G, Felis GE, Ugliano M, Torriani S.   +5 more
europepmc   +1 more source

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Effect of glutathione addition in sparkling wine

Food Chemistry, 2014
This 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, Sandra Valduga, Dutra, Fernanda Rodrigues, Spinelli, Ângela Rossi, Marcon, Gilberto João, Carnieli, Regina, Vanderlinde   +5 more
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Sparkling Wines: Features and Trends from Tradition

2012
Sparkling 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, Elvira, López-Tamames   +1 more
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Contribution of yeast and base wine supplementation to sparkling wine composition

Journal of the Science of Food and Agriculture, 2016
AbstractBACKGROUNDThe 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, Valentina, Martín, Mariona, Gil, Marta, Sancho, Fernando, Zamora, Albert, Mas, Gemma, Beltran   +6 more
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Sparkling Wine Quality Control

1981
The most famous of all sparkling wines is unquestionably champagne—named for the French Province where it is produced.
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Yeasts and Sparkling Wine Production

2019
Sparkling wines are produced in many different countries. Among sparkling wines, some are produced from Charmat or bottle fermentation. In this chapter, the practical methods and principles of producing quality sparkling wine is given in details including each step of the production from viticultural parameters, base wine production up to secondary ...
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Drinking Sparkling Wine: An Exploratory Investigation

International Journal of Wine Marketing, 2005
This research investigates wine drinkers' engagement with sparkling wine, including why they drink it, how they evaluate it, and certain country‐based preferences they have for it. It used qualitative processes with both professional and non‐professional informants, and was designed to explore in depth what drinkers feel about the product and their ...
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INNOVATIVE METHOD OF PRODUCING SPARKLING WINES

Известия вузов. Пищевая технология, 2020
Разработан способ получения шампанского по традиционной технологии бутылочным методом с сокращением времени экспозиции за счет ускорения биохимических и физико-химических реакций в процессе выдержки. Предложено для уменьшения срока экспозиции с 3 лет до 56 мес. добавлять в тиражную смесь от 2 до 5 от ее объема автолизат дрожжевых клеток, полученных при
openaire   +1 more source