Results 41 to 50 of about 48,792 (196)

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

Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines [PDF]

, 2019
The aim of this work was to study oenological techniques to obtain adequate base wine for red sparkling wine elaboration. Four winemaking techniques were carried out: pre-fermentative cold maceration with dry ice and delestage with premature grapes; and ...
Ayestarán, Belén [0000-0002-2903-1332], Pérez-Magariño, Silvia, López de la Cuesta, Pedro, Guadalupe, Zenaida, Bueno-Herrera, Marta, González-Lázaro, Miriam, González-Lázaro, Miriam [0000-0003-3919-2479], Guadalupe, Zenaida [0000-0002-6490-1428], Martínez Lapuente, Leticia, Ayestarán, Belén, Pérez-Magariño, Silvia [0000-0002-0880-7154], Martínez-Lapuente, Leticia [0000-0001-7064-8257], Bueno-Herrera, Marta [0000-0002-8711-534X]   +12 more
core   +1 more source

Impact of serving temperature on the perception of Swedish still and sparkling white wines

International Journal of Food Properties
Sparkling 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, Henric Djerf, Betty Collin, Marcus Johansson, K. Felix G. Åhrberg, Rickard Albin, Lennart Mårtensson   +6 more
doaj   +1 more source

The effect of yeast race on the composition of a high-molecular fraction and physical and chemical properties of sparkling wines

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, I. O. Zolotarev, G. Y. Arutyunova, V. N. Khachaturov   +3 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, Aline de Oliveira, Eduardo Purgatto, Francisco M. de Medeiros Câmara, Isabela Peregrino, Murillo de Albuquerque Regina, Renata Vieira da Mota   +6 more
doaj   +1 more source

Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging

, 2013
Spanish grape varieties that have been traditionally used to produce still wines were examined for their potential to make white and rosé sparkling wines. Sparkling wines manufactured from Vitis vinifera cv.
Ayestarán, Belén, Ayestarán Iturbe, Belén [0000-0002-2903-1332], Guadalupe Mínguez, Zenaida [0000-0002-6490-1428], Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Pérez-Magariño, Silvia, Ortega-Heras, Miriam, Pérez Magariño, Silvia [0000-0002-0880-7154], Martínez Lapuente, Leticia [0000-0001-7064-8257], Ortega Heras, Miriam [0000-0001-9626-4809]   +9 more
core   +1 more source

The Role of Actual and Purported Origin in e‐Commerce Wine Pricing: Evidence From Italian and French Names on Labels

Agribusiness, EarlyView.
ABSTRACT The origin of a product, if associated with good quality, can contribute to building a positive collective reputation, leading to a potential price premium. However, it is conceivable that a producer markets a product by evoking symbols, images, words, and values typical of places other than where it was designed or produced, creating a ...
Annalisa Caloffi, Amir Maghssudipour, Gianluca Stefani   +2 more
wiley   +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

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  

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