Results 81 to 90 of about 1,957 (216)

Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety

OENO One
The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of acidity perfect level of acidity as they ripen.
Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki , Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis   +6 more
doaj   +1 more source

Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?

, 2023
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sérgio Echeverrigaray   +5 more
openalex   +2 more sources

The Genome Sequence of the Highly Acetic Acid-Tolerant Zygosaccharomyces bailii-Derived Interspecies Hybrid Strain ISA1307, Isolated From a Sparkling Wine Plant [PDF]

, 2014
Nuno P. Mira, Martin Münsterkötter, F. Dias-Valada, Júlia Santos, Margarida Palma, Filipa Roque, Joana F. Guerreiro, Fernando Rodrigues, Maria João Sousa, Cecı́lia Leão, Ulrich Güldener, Isabel Sá‐Correia   +11 more
openalex   +1 more source

Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? [PDF]

Molecules, 2021
Cilindre C, Henrion C, Coquard L, Poty B, Barbier JE, Robillard B, Liger-Belair G.   +6 more
europepmc   +1 more source

New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry’s Crisis

Beverages
The objective of this research was the production of new sparkling wines using either commercial or native yeast strains along with traditional Italian grape varieties.
Teodora Basile, Giambattista Debiase, Francesco Mazzone, Leonardo Scarano, Antonio Domenico Marsico, Maria Francesca Cardone   +5 more
doaj   +1 more source

Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines. [PDF]

J Food Sci Technol, 2022
Barros APA, Silva IS, Correa LC, Biasoto ACT.   +3 more
europepmc   +1 more source

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. [PDF]

Metabolites, 2021
Škrab D, Sivilotti P, Comuzzo P, Voce S, Degano F, Carlin S, Arapitsas P, Masuero D, Vrhovšek U.   +8 more
europepmc   +1 more source

Issue Information

ENERGY &ENVIRONMENTAL MATERIALS, Volume 9, Issue 2, March 2026.
wiley   +1 more source

The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines

Fermentation
Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile.
Stephan Sommer, Stella J. Sommer, Connie Liu, Olivia Burken, Andrea Faeth Anderson   +4 more
doaj   +1 more source

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. [PDF]

Foods, 2021
Ubeda C, Lambert-Royo MI, Gil I Cortiella M, Del Barrio-Galán R, Peña-Neira Á.   +4 more
europepmc   +1 more source