Results 41 to 50 of about 51,122 (197)
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
Impact of serving temperature on the perception of Swedish still and sparkling white wines
International Journal of Food PropertiesSparkling and still white wines are recommended to be served chilled; 6–8°C for light white wines and 10–12°C for more complex. Higher temperatures allow a more intense sensory experience from volatiles, often preferred for complex, mature wines.
Karin Wendin +6 more
doaj +1 more source
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine
OENO One, 2022 Clone selection is a viticultural practice applied to evaluate the behaviour and agronomic and flavour characteristics of a material in a determined environment to obtain wines with different aromatic attributes.
Naíssa Bernardo +6 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 +9 more
openaire +1 more source
The Geography of Success: A Spatial Analysis of Export Intensity in the Italian Wine Industry
Agribusiness, EarlyView.ABSTRACT This paper investigates the paradox of how Italy's fragmented, SME‐dominated wine industry achieves global export success. Moving beyond purely firm‐centric explanations, we test whether export intensity is spatially dependent, clustering geographically in regional ecosystems.
Nicolas Depetris Chauvin, Jonas Di Vita
wiley +1 more source
Physicochemical characterization of brazilian sparkling wines [PDF]
, 2015 The objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale.
Marcos, Gabbardo +5 more
core +2 more sources
Quantitative data independent acquisition glycoproteomics of sparkling wine [PDF]
Molecular & Cellular Proteomics, 2020 ABSTRACT Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product.
Cassandra L. Pegg +6 more
openaire +6 more sources
Weakly Convex Ridge Regularization for 3D Non‐Cartesian MRI Reconstruction
Magnetic Resonance in Medicine, EarlyView.ABSTRACT Purpose While highly accelerated non‐Cartesian acquisition protocols significantly reduce scan time, they often entail long reconstruction delays for 3D data. Deep learning–based reconstruction methods can alleviate this, but typically rely on complex, highly parametrized architectures.
German Shâma Wache +3 more
wiley +1 more source
Influência da variedade de uva, do método de elaboração e envelhecimento sobre borras na composição química e sensorial de espumantes [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.Dentre as diferentes técnicas de elaboração de vinhos destaca-se a elaboração de espumantes. O
Caliari, Vinícius
core
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 +3 more sources