Results 61 to 70 of about 51,122 (197)
Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
Glasnik Zaštite Bilja, 2021 The influence of encapsulated yeast ProElif® (Saccharomyces cerevisiae) in comparison with the yeast Fermol Blanc (Saccharomyces bayanus) in the production of naturally sparkling rosé wine by bottle fermentation produced from the indigenous grape ...
Tomislav Plavša +3 more
doaj
Sparkling wine production by immobilised yeast fermentation
Czech Journal of Food Sciences, 2017 The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards ...
Borislav Miličević +7 more
doaj +1 more source
INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY
Новые технологии, 2020 Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to ...
L. V. Gnetko +2 more
doaj +1 more source
Applied Economic Perspectives and Policy, Volume 48, Issue 5, Page 1415-1429, December 2026.ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci +4 more
wiley +1 more source
BeveragesHigh-altitude and cold climate regions such as São Joaquim, in Santa Catarina, Brazil, a recent wine-growing region, are characterized by wines with pronounced acidity, ideal for sparkling wine production.
Adrielen Tamiris Canossa +4 more
doaj +1 more source
Beverages, 2023 Sparkling wines have a relevant economic value, and they are mostly produced worldwide with the Traditional method (in bottles) or with the Charmat method (in autoclaves).
Maria Carla Cravero
doaj +1 more source
Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines
Journal of AOAC INTERNATIONAL, 1985 Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982.
G E, Martin +2 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 15, Page 9535-9544, December 2026.Abstract BACKGROUND Grape pomace, a by‐product generated during winemaking, still retains bioactive compounds with potential applications in the food, pharmaceutical and nutraceutical sectors. This work investigated ultrasound‐assisted extraction (UAE) coupled with a recirculation system as a strategy to improve their recovery.
Jailton Ribeiro Dos Santos Junior +4 more
wiley +1 more source
Role of polysaccharide composition on the foam properties of white and rosé sparkling wines [PDF]
, 2014 Sparkling wines elaborated following the champenoise method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. The foam of sparkling wines is a key parameter of their quality but the
Belén Ayestarán [0000-0002-2903-1332] +6 more
core
A sparkling apéritif or old wine in new bags?
Bilingualism: Language and Cognition, 2013 In the keynote article “Language contact outcomes as the result of bilingual optimization strategies” (Muysken, published online May 31, 2013; henceforth KA), I have tried to accomplish three things:(a)linking a number of fields of language contact research (code-switching, Creole studies, contact-induced language change, bilingual production), by(b ...
Muysken, Pieter
openaire +2 more sources