Results 31 to 40 of about 15,126 (223)
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
Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines. [PDF]
J Sci Food AgricAbstract 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 +17 more
europepmc +2 more sources
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
Predicting calcium in grape must and base wine by FT-NIR spectroscopy [PDF]
, 2018 Calcium content in sparkling wines may not exceed 80 mg/L due to the risk of aggregation with alginate capsules. The high calcium content usually found in wine and must emphasizes the need to develop alternative and appropriate techniques faster and ...
Barroso, João M. +4 more
core +1 more source
Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles [PDF]
Beverages, 2020 This study investigated the perceptions and preferences of Australian wine consumers towards different styles of sparkling wine, including French Champagne and Australian sparkling white, red and rosé wine, Moscato and Prosecco. An online survey of 1027 regular sparkling wine consumers captured demographic information, sparkling wine perceptions and ...
Naomi Verdonk +4 more
openaire +3 more sources
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
doaj
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
doaj
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 +2 more
openaire +3 more sources
Новые технологии, 2019 The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form ...
L. V. Gnetko +3 more
doaj +1 more source