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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
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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
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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
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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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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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Yeasts and Sparkling Wine Production
2019Sparkling 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, 2005This 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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Yeast encapsulation and sparkling wines production
Sparkling wine production involves a complex and labour-intensive process, which may represent a true challenge for winemakers to reliably produce high-quality products. Encapsulation, a technique that involves coating substances within a protective layer, is a promising technology that can help to improve the efficiency and quality of the secondary ...Presutto E. +5 more
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