Results 31 to 40 of about 1,957 (216)

Transcription profiling of sparkling wine second fermentation [PDF]

International Journal of Food Microbiology, 2012
There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH ...
Penacho, Vanessa, Valero, Eva, González García, Ramón   +2 more
openaire   +3 more sources

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines. [PDF]

J Sci Food Agric
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Piombino P, Pittari E, Di Fede RS, Lisanti MT, Carlin S, Curioni A, Luzzini G, Marangon CM, Marangon M, Mattivi F, Paissoni MA, Parpinello GP, Piergiovanni M, Ricci A, Río Segade S, Rolle L, Ugliano M, Moio L.   +17 more
europepmc   +2 more sources

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

Effects of using cationic exchange for reducing pH on the composition and quality of sparkling wine (Cava)

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, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora   +8 more
doaj   +1 more source

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, Naomi Verdonk, Renata Ristic, Sandra Olarte Mantilla, Melissa Lane, Karma Pearce, Daniel Cozzolino, Kerry Wilkinson   +7 more
doaj   +1 more source

Sparkling Wine International Market Structure and Competitiveness

Wine Economics and Policy, 2020
This paper aims to analyse the Sparkling Wine international market structure and competitiveness, focusing on the 2004–2018 period. It used the data regarding exports and imports of sparkling wine available in the International Trade Centre’s Trade Map database.
Thomé, Karim Marini, Paiva, Vitoria A. Leal   +1 more
openaire   +4 more sources

Influence of cane and beet sugar for second fermentation on “fruity” aromas in Auxerrois sparkling wines

OENO One, 2022
Traditional Method sparkling wine production requires a sugar addition to the base wine to initiate the second alcoholic fermentation in bottles. This study aimed to identify differences in “fruity” volatile aroma compounds (VOCs) in Traditional Method ...
Andrew Wilson, Hannah Charnock, Shufen Xu, Belinda Kemp   +3 more
doaj   +1 more source

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 , Camelia Elena LUCHIAN, Elena Cristina SCUTARASU, Lucia Cintia COLIBABA, Cătălin Ioan ZAMFIR, Valeriu V. COTEA   +5 more
doaj   +1 more source

Starter Cultures for Sparkling Wine

Fermentation, 2016
The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety.
Carmela Garofalo, Mattia Pia Arena, Barbara Laddomada, Maria Stella Cappello, Gianluca Bleve, Francesco Grieco, Luciano Beneduce, Carmen Berbegal, Giuseppe Spano, and Vittorio Capozzi   +9 more
openaire   +1 more source

Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Foods, 2021
This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior.
Naomi Verdonk, Renata Ristic, Julie A. Culbert, Karma Pearce, Kerry L. Wilkinson   +4 more
doaj   +1 more source