Results 211 to 220 of about 15,126 (223)

Synergistic Effect of High and Low Molecular Weight Molecules in the Foamability and Foam Stability of Sparkling Wines

Journal of Agricultural and Food Chemistry, 2011
Elisabete Coelho, Ana Reis, M Rosário M Domingues   +2 more
exaly  

Regional features of northern Italian sparkling wines, identified using solid-phase micro extraction and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry

Food Chemistry, 2016
Silvia Carlin, Urska Vrhovsek, Pietro Franceschi   +2 more
exaly  

Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines

LWT - Food Science and Technology, 2015
exaly  

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

Journal of the Science of Food and Agriculture, 2010
António M. Jordão
exaly  

Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

Food Chemistry, 2008
Adolfo José Martinez-Rodriguez
exaly  

Sparkling Wine Production in California

1981
openaire   +1 more source

Quantitative issues related to the headspace-SPME-GC/MS analysis of volatile compounds in wines: the case of Maresco sparkling wine

LWT - Food Science and Technology, 2019
Maria Tufariello, Sandra Pati, Gianluca Bleve   +2 more
exaly  

Historical Development of Stoppers for Sparkling Wines

American Journal of Enology and Viticulture, 1958
J. M. Sharf, C. A. Lyon
openaire   +1 more source

Sparkling wine in the world

Perpetuini G., Chiodo E., Rossetti A. P., Tofalo R.   +3 more
openaire   +1 more source

Market Structure of Italian Sparkling Wine: the Case of “Franciacorta” Wine District

1991
openaire   +2 more sources