Results 21 to 30 of about 51,122 (197)
An In Vitro and In Vivo Assessment of Acidogenicity of Several Alcoholic and Non-Alcoholic Beverages. [PDF]
Clin Exp Dent ResABSTRACT Objectives This study evaluated the acidogenic potential of selected alcoholic and non‐alcoholic beverages using complementary in vitro (initial pH and titratable acidity) and in vivo (tooth‐surface pH after exposure) methods. Materials and Methods Two sparkling wines (traditional and tank method), red wine, white wine, an alcoholic soft drink,
Guazzo R +6 more
europepmc +2 more sources
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
The Sommelier's Guide to Implementation Science: A Metaphor for Nurse-Led Implementation. [PDF]
Nurs OpenABSTRACT The Practice‐Science Gap Implementation science (IS) is increasingly embedded in nursing practice, yet it remains poorly understood as a practical approach to understanding how evidence is adopted, adapted, and sustained in real‐world care. Many nurses and interdisciplinary partners remain uncertain about how IS applies to their work or the ...
Dougherty KK.
europepmc +2 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
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
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
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 +22 more
core +1 more source
Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines [PDF]
, 2017 BACKGROUND:Verdejo and Tempranillo are traditional varieties for producing still wines; however, they could provide an alternative for the manufacturing of sparkling wines.
Silvia Pérez-Magariño +21 more
core +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