Results 11 to 20 of about 48,792 (196)
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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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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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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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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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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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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Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines [PDF]
BIO Web of Conferences, 2019 Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of commercial sparkling wines by sensory analysis, and also by a gas chromatography (GC), and mass ...
Gabbardo E., Celotti E., Gabbardo M.
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Influence of the yeast autolysates addition on the volatile compounds of sparkling white wines
BIO Web of Conferences, 2014 During sparkling wine aging, different compounds such as polysaccharides can be released due to yeast autolysis that can cause important changes in wine composition. Yeast autolysis is a slow natural process that takes long time, and the addition of some
Pérez-Magariño Silvia +6 more
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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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Modificacions de les Propietats Fisicoquímiques de les "Lies" de Segona Fermentació durant la Criança del Cava [PDF]
, 2010 [cat] Els caves són vins escumosos que es distingeixen per la seva criança particular en contacte amb els llevats de la segona fermentació per un període no inferior a 9 mesos. Com més es perllonga la criança, se suposa una millor qualitat del vi.
Gallardo Chacón, Joan Josep
core +6 more sources