Results 191 to 200 of about 15,126 (223)

Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines

Annual Review of Analytical Chemistry, 2021
Gérard Liger-Belair, Clara Cilindre
exaly  

Sparkling wine production

Trends in Food Science & Technology, 1997
openaire   +1 more source

Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties

LWT - Food Science and Technology, 2021
exaly  

Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Australian Journal of Grape and Wine Research, 2022
Fernando Zamora
exaly  

Characterization and Authentication of Wines and Sparkling Wines by Liquid Chromatography

2021
Anaïs Izquierdo-Llopart, Javier Saurina
openaire   +1 more source

Managing the quality of sparkling wines

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

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

Food Chemistry, 2017
María José Ruiz-Moreno, José Manuel Muñoz-Redondo, Francisco Julián Cuevas   +2 more
exaly  

Sparkling Wines

2003
openaire   +1 more source

Sparkling Wines

2019
openaire   +1 more source

[Microbiological aspects of sparkling wine processing].

Microbiologia (Madrid, Spain), 1995
The production of cava (sparkling wine produced according to the rules of the cava appellation, in i.e. Catalonia and La Rioja, Spain) involves several microbial factors such as growth, fermentation and death of yeast cells (Saccharomyces cerevisiae).
openaire   +1 more source