Results 21 to 30 of about 15,126 (223)
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
Elemental characterization of sparkling wine and cork stoppers
Current Research in Food Science, 2021 The variations of the elemental concentrations in sparkling white wine and respective cork stoppers throughout 18 months of storage time were determined with the PIXE (Particle-Induced X-ray Emission) technique. Three portions of the cork stoppers were analyzed: the top part (external layer), the inner part (bulk layer) and the bottom layer (which was ...
Rafaela Debastiani +2 more
openaire +4 more sources
, 2018 Over the seven decades considered in the chapter, the Italian wine industry has changed dramatically, from a dispersed production system mainly oriented to self- consumption of supply and the local market with low- value wines, to a modern industry able ...
Alessandro, Corsi +2 more
core +1 more source
OENO One, 2022 Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH.
Arnau Just-Borràs +8 more
doaj +1 more source
Artificial diagnosis of sensory taints due to brettanomyces spp. contamination in Valpolicella wines [PDF]
, 2016 Diagnosis and intervention to avoid Brett taints in the product can be a time-consuming task for the enologist in large production facilities and an instrumental and automated detection systems assisting the local expert technician would be desirable ...
Boatto, Vasco +4 more
core +1 more source
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine [PDF]
, 2018 Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or
Atkinson, Andrew +2 more
core +2 more sources
Understanding Consumer Preferences for Australian Sparkling Wine vs. French Champagne
Beverages, 2016 Sparkling wine represents a small but significant proportion of the Australian wine industry’s total production. Yet, Australia remains a significant importer of French Champagne. This study investigated consumer preferences for Australian sparkling wine
Julie Culbert +7 more
doaj +1 more source
Sulfites Chemistry in Wines: From Reference Quantification Methods to More Sustainable Innovative Approaches. [PDF]
Compr Rev Food Sci Food SafABSTRACT Sulfites are widely used as preservatives in winemaking due to their antioxidant, anti‐enzymatic, and antimicrobial properties. However, dietary sulfites have been linked to adverse reactions in sensitive individuals, especially those with asthma.
Noël M +3 more
europepmc +2 more sources
Sparkling wines' future in the USA: insights from the industry [PDF]
International Journal of Entrepreneurship and Small Business, 2021 The current study analyses the growth potential of four different sparkling wines (California sparkling, Cava, Champagne and Prosecco) in the US market based on the views and judgment of a large sample of 843 trade actors. Findings of an online survey suggest that sparkling wines coming from Italy (Prosecco), Spain (Cava) and California have higher ...
Vecchio R., Gergaud O., Pomarici E.
openaire +2 more sources
STUDIES ON SOME STILL WINES OBTAINED BY THE BLANC DE NOIRS METHOD [PDF]
Journal of Applied Life Sciences and Environment, 2022 Consumer interest in innovative wines has increased in recent years in Romania, in correlation with the development of the wine sector. Nowadays, the winemaking technique proposed by Dom Perignon (blanc de noirs) with applicability to sparkling wines is ...
Dragoș Florin GROSARU +5 more
doaj +1 more source