Sparkling wines - Open Access .click

Results 201 to 210 of about 15,126 (223)

Some of the next articles are maybe not open access.

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

Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

Food Research International, 2014
Vivian Burin
exaly

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

LWT - Food Science and Technology, 2015
Silvia Pérez-Magariño +2 more
exaly

Role of major wine constituents in the foam properties of white and rosé sparkling wines

Food Chemistry, 2015
Leticia Martínez-Lapuente +2 more
exaly

13. Sparkling Wines

2018
openaire +1 more source

Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines

Food Research International, 2012
Fabrizio Torchio, Susana Río Segade, Vincenzo Gerbi +2 more
exaly

Films and foams of sparkling wines

2007
M. Vignes-Adler, B. Robillard
openaire +1 more source