Results 11 to 20 of about 51,122 (197)
BeveragesSparkling wines produced using the ancestral method, also known as Pét-Nats, are gaining more and more market share these days. However, scientific information on these wines is very scarce.
Arnau Just-Borràs +8 more
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Application of Immobilized Yeasts for Improved Production of Sparkling Wines [PDF]
Fermentation, 2022 Verdejo sparkling wines from two consecutive vintages were elaborated following the “champenoise” method. The second fermentation was developed with the same free or immobilized Saccharomyces cerevisiae bayanus yeast strain, carrying out four batch ...
Encarnación Fernández-Fernández +3 more
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Brazilian sparkling wine: A successful trajectory [PDF]
BIO Web of Conferences, 2017 The objective of this study was to explore the evolution of internal and external commercialization of Brazilian sparkling wines during the period between 1986 and 2015, giving an overview of the current situation and its market trends, and highlighting ...
Wurz Douglas André +7 more
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Factors affecting effervescence of sparkling wines.
Kvasný průmysl, 2012 Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines.
Jitka ŠNEBERGROVÁ +3 more
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The Maillard reaction in traditional method sparkling wine
Frontiers in Microbiology, 2022 The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally processed foods,
Hannah M. Charnock +6 more
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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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Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)
Journal of Agricultural and Food Chemistry, 1996 Peer ...
Moreno-Arribas, M. Victoria +2 more
openaire +3 more sources
Classification of Sparkling Wine Style and Quality by MIR Spectroscopy [PDF]
Molecules, 2015 In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the ...
Julie Culbert +3 more
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Fermentation, 2021 Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical
María Laura Raymond Eder +1 more
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Using the microflora of grapes for the production of young sparkling wines [PDF]
E3S Web of Conferences, 2021 In order to meet the growing demand for ecological products, it is necessary to conduct research on the impact of technological methods of organic winemaking on the quality of finished products.
Lutkov Igor
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