Results 161 to 170 of about 51,122 (197)

Managing the quality of sparkling wines

2022
S. Buxaderas, M. Riu-Aumatell, E. López-Tamames   +2 more
openaire   +1 more source

WINES | Production of Sparkling Wines

2003
S. Buxaderas, E. López-Tamames
openaire   +1 more source

SPARKLING AND CARBONATED WINES

2023
openaire   +1 more source

MAKING SPARKLING WINES

2023
openaire   +1 more source

SPARKLING WINES.

The Lancet, 1896
openaire   +1 more source

Profiling of Free Amino Acids in Sparkling Wines During Over-Lees Aging and Evaluation of Sensory Properties

LWT - Food Science and Technology, 2021
Marilde T Bordignon-Luiz, Vivian Maria Burin, Saionara Sartor   +2 more
exaly  

Impact of Saccharomyces cerevisiae and Non-Saccharomyces Yeasts to Improve Traditional Sparkling Wines Production

Food Microbiology, 2022
Dario Compagnone, Giuseppe Arfelli, Giorgia Perpetuini   +2 more
exaly  

Oxygen Consumption Rate of Lees During Sparkling Wine (Cava) Aging; Influence of the Aging Time

Food Chemistry, 2021
Nicolas Rozès, Fernando Zamora, Pol Giménez   +2 more
exaly  

Sparkling wine production

Trends in Food Science & Technology, 1997
openaire   +1 more source

Characterization and Authentication of Wines and Sparkling Wines by Liquid Chromatography

2021
Anaïs Izquierdo-Llopart, Javier Saurina
openaire   +1 more source