Results 21 to 30 of about 48,792 (196)
Peptides in Musts and Wines. Changes during the Manufacture of Cavas (Sparkling Wines)
Journal of Agricultural and Food Chemistry, 1996 Peer ...
Moreno-Arribas, M. Victoria +2 more
openaire +3 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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +3 more sources
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
doaj +1 more source
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.
doaj +1 more source
Wine with gravity: sparkling vs still wine [PDF]
Economic and Social Development : 68th International Scientific Conference on Economic and Social Development : Book of Proceedings, 2021 Since its introduction by Jan Tinbergen in the late 1960s, the gravity model has become one of the most widely used models in empirical international trade analysis. The object of research in this paper is the wine trade due to the many changes it has faced in the last two decades, such as the globalization of the wine market and the increased ...
Zaninović, Vinko +2 more
openaire +1 more source
Influence of chemical compounds on the foaming properties of sparkling wines [PDF]
, 2017 The foam of a sparkling wine is a key parameter of its quality, and the main characteristic differentiating sparkling wines from the so-called still wines.
Martínez Lapuente, Leticia +8 more
core +1 more source
Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines [PDF]
, 2020 [Background] Red sparkling wines are and innovative product for the oenology market, and oenologists are looking for technologies to improve their winemaking.
Leticia Martínez‐Lapuente +19 more
core +1 more source