Results 11 to 20 of about 15,126 (223)
Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. [PDF]
Compr Rev Food Sci Food SafABSTRACT Wine yeasts play a central role in alcoholic fermentation and significantly contribute to the sensory attributes of wines through cellular autolysis during lees aging (sur lie), especially in white wines. This process releases organic compounds that alter the wine's chemical and sensory profile.
Machado Dos Santos JR, Kempka AP.
europepmc +2 more sources
Using of autochthonous grape varieties in the production of sparkling wines [PDF]
BIO Web of Conferences, 2021 In order to increase the production of original and recognizable sparkling wines, base wines from autochthonous grape varieties can be used for their preparation.
Makarov Alexander +4 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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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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Application of Immobilized Yeasts for Improved Production of Sparkling Wines
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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Bioscience Journal, 2018 Maceration is the step of the vinification process in which phenolic and aromatic compounds are transferred to wine. This study aimed at producing fine sparkling red wines by testing different grape varieties and maceration lengths.
Rafaela Gadret Rizzolo +5 more
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Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel [PDF]
, 2016 Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region since the 1910s.
Emilio, Celotti +4 more
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Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma
Техника и технология пищевых производств, 2021 Introduction. In order to solve the growing demand for Muscat sparkling wines, some of the Muscat grapes used for the production of liqueur wines should be used as a raw material for sparkling wines.
Igor P. Lutkov +3 more
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The 2016 Wines of Portugal Challenge: general implications of more than 8400 wine-score observations [PDF]
, 2017 The Wines of Portugal Challenge is an annual competition among wines produced by over 1000 vintners in over 30 of the country’s wine growing regions.
Bodington, Jeffrey +1 more
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Analysis of Brazilian wine competitiveness
BIO Web of Conferences, 2019 The objective of this work was to evaluate Brazilian wine competitiveness in domestic market in relation to imported wines marketed in Brazil. The work is based on quantitative sources provided by different institutions: International Organization of ...
Wurz D.A., Brighenti A.F.
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