Results 171 to 180 of about 51,122 (197)

Managing the quality of sparkling wines

2010
S. Buxaderas, E. López-Tamames
openaire   +1 more source

Biotechnologies in Sparkling Wine Production. Interesting Approaches for Quality Improvement: A Review

Food Chemistry, 2011
Maria Teresa Frangipane
exaly  

Sparkling Wines

2003
openaire   +1 more source

Effect of Glutathione During Bottle Storage of Sparkling Wine

Food Chemistry, 2017
Regina Vanderlinde, Fernanda Rodrigues Spinelli, Sandra Valduga Dutra   +2 more
exaly  

Sparkling Wines

2019
openaire   +1 more source

Identification of 5-Hydroxymethyl-2-Furfural (5-HMF) in Cava Sparkling Wines by LC-DAD-MS/MS and NMR Spectrometry

Food Chemistry, 2013
Elvira López-Tamames
exaly  

Chemical Compounds and Mechanisms Involved in the Formation and Stabilization of Foam in Sparkling Wines

Critical Reviews in Food Science and Nutrition, 2019
Kate S. Howell, Belinda Kemp, Bruna Conde   +2 more
exaly  

WINE SPARKLING PROPERTIES TEST METHOD

2015
The article describes an improved method of estimation the parameters of wine sparkling properties quality. The method is based on photographing the carbon dioxide evolution process from sparkling wine in the optical cell in order to obtain initial information about the behavior of bubbles within a specified time.
openaire   +1 more source

Fluorescence Excitation–Emission Matrix Spectroscopy as a Tool for Determining Quality of Sparkling Wines

Food Chemistry, 2016
Raquel M. Callejón, Saioa Elcoroaristizabal, M Lourdes Morales   +2 more
exaly  

13. Sparkling Wines

2018
openaire   +1 more source