Results 31 to 40 of about 48,792 (196)
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
SENSORY AND ANALYTICAL ASSESSMENT OF SPARKLING WINES [PDF]
, 2016 Sparkling wine is a complex, alcoholic beverage in which carbonation provides its characteristic effervescence. The overall objective of this study was to investigate the role of certain processing decisions on final sparkling wine.
McMahon, Kenneth
core +4 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
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
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 +4 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 +5 more
doaj +1 more source
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 +3 more
doaj +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 +20 more
core +1 more source
Influence of Different Secondary Fermentation Yeasts on Aromatic Profiles of Sparkling wines
Glasnik Zaštite Bilja, 2022 The production of sparkling wines occupies an increasing share of the total world wine production. During the last decade, there has been an increase in the production and consumption of sparkling wines in the Republic of Croatia.
Iva Šikač +4 more
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Sensory evaluation of Graševina clone OB-435 sparkling wine
Glasnik Zaštite Bilja, 2022 Global wine market is undergoing the changes in the consumer preferences, with the rising popularity of the sparkling wines. The similar trend is observed in the Republic of Croatia.
Iva Šikuten +4 more
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