Works matching DE "SPARKLING wines"

Results: 242

Detection of 2,4,6-Trichloroanisole in Sparkling Wines Using a Portable E-Nose and Chemometric Tools.

Published in:

Chemosensors, 2025, v. 14, n. 5, p. 178, doi. 10.3390/chemosensors13050178

By:

Sánchez, Ramiro;
Lozano, Jesús;
Arroyo, Patricia;
Meléndez, Félix

Publication type:

Article

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5579, doi. 10.3390/app15105579

By:

García-García, Juan Carlos;
G-García, Miguel E.;
Carbonero-Pacheco, Juan;
Santos-Dueñas, Inés M.;
Mauricio, Juan Carlos;
Alcalá-Jiménez, María Trinidad;
Moreno, Juan;
García-Martínez, Teresa

Publication type:

Article

Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds.

Published in:

European Food Research & Technology, 2009, v. 229, n. 1, p. 133, doi. 10.1007/s00217-009-1034-z

By:

García, María;
Aleixandre, José;
Álvarez, Inmaculada;
Lizama, Victoria

Publication type:

Article

Gas chromatographic determination of amino acid enantiomers in bottled and aged wines.

Published in:

Amino Acids, 2010, v. 38, n. 3, p. 951, doi. 10.1007/s00726-009-0304-1

By:

Ali, Hatem Salama Mohammed;
Pätzold, Ralf;
Brückner, Hans

Publication type:

Article

白起泡葡萄酒发酵工艺的优化.

Published in:

Food Research & Development, 2022, v. 43, n. 10, p. 166, doi. 10.12161/j.issn.1005-6521.2022.10.022

By:

俞然;
张彦聪;
周晓芳;
王芳;
王辉;
王博;
张军

Publication type:

Article

THE INFLUENCE OF DIFFERENT COMPOSITION OF RED WINES BLENDS ON THE ORGANOLEPTIC INDICES AND ESTABLISHING THEIR PHYSIC-CHEMICAL PARAMETERS.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2018, v. 61, n. 2, p. 117

By:

E., SOLDATENCO;
N., TARAN;
B., MORARI;
O., SOLDATENCO;
S., VASIUCOBICI;
O., ROŞCA

Publication type:

Article

INFLUENCES OF DIFFERENT MEASURES ON THE QUALITY OF SPARKLING WHITE WINES.

Published in:

Lucrari Stiintifice, Universitatea de Stiinte Agricole Si Medicina Veterinara Ion Ionescu de la Brad Iasi, Seria Horticultura, 2018, v. 61, n. 2, p. 113

By:

O., ROŞCA

Publication type:

Article

CO-AUTHORSHIP NETWORK ANALYSIS OF SCIENTIFIC ARTICLES ON WINE PRODUCTION.

Published in:

Journal of EcoAgriTourism, 2018, v. 14, n. 1, p. 89

By:

LENGYEL, P.;
TÖRÖK, É.;
PANCSIRA, J.;
FÜZESI, I.

Publication type:

Article

HETEROGENEITY OF SERBIAN CONSUMERS' PREFERENCES FOR LOCAL WINES: DISCRETE CHOICE ANALYSIS.

Published in:

Economics of Agriculture / Ekonomika Poljoprivrede, 2020, v. 67, n. 1, p. 37, doi. 10.5937/ekoPolj2001037K

By:

Kuzmanović, Marija;
Makajić-Nikolić, Dragana

Publication type:

Article

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

Published in:

Metabolites (2218-1989), 2021, v. 11, n. 5, p. 331, doi. 10.3390/metabo11050331

By:

Škrab, Domen;
Sivilotti, Paolo;
Comuzzo, Piergiorgio;
Voce, Sabrina;
Degano, Francesco;
Carlin, Silvia;
Arapitsas, Panagiotis;
Masuero, Domenico;
Vrhovšek, Urška;
Bertram, Hanne Christine

Publication type:

Article

El papel de las empresas trasnacionales en la promoción y desarrollo del enoturismo. Estudios de caso etnográficos en México y España.

Published in:

Investigaciones Turisticas, 2021, n. 22, p. 304, doi. 10.14198/INTURI2021.22.13

By:

De Jesús Contreras, Daniel;
Xavier Medina, F.

Publication type:

Article

Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.1075162

By:

Xucong Lv;
Jun Liu;
Chengcheng Zhang;
Van-Tuan Tran;
Kap-Hoon Han;
Wanping Chen

Publication type:

Article

Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1006978

By:

Martínez, Alberto;
Zamora, Emiliano;
Álvarez, María L.;
Bautista-Gallego, Joaquín;
Ramírez, Manuel

Publication type:

Article

The Maillard reaction in traditional method sparkling wine.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.979866

By:

Charnock, Hannah M.;
Pickering, Gary J.;
Kemp, Belinda S.

Publication type:

Article

Biochemical composition and antioxidant activity of the mannoprotein preparation obtained yeast biomass from wine industry waste.

Published in:

Notulae Scientia Biologicae, 2022, v. 14, n. 2, p. 1, doi. 10.15835/nsbl4211229

By:

BESLIU, Alina;
CHISELITA, Natalia;
CHISELITA, Oleg;
EFREMOVA, Nadejda;
TOFAN, Elena;
SPRINCEAN, Ana;
DANILIȘ, Marina

Publication type:

Article

117. ALS-Sitzung.

Published in:: Journal fuer Verbraucherschutz und Lebensmittelsicherheit, 2022, v. 17, n. 2, p. 189, doi. 10.1007/s00003-021-01360-y
Publication type:: Article

Evidence of gushing induction by Penicillium oxalicum proteins.

Published in:

Journal of Applied Microbiology, 2017, v. 122, n. 3, p. 708, doi. 10.1111/jam.13366

By:

Vogt, E.I.;
Kupfer, V.M.;
Vogel, R.F.;
Niessen, L.

Publication type:

Article

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 6, p. 1574, doi. 10.1111/jam.13113

By:

Tofalo, R.;
Perpetuini, G.;
Di Gianvito, P.;
Arfelli, G.;
Schirone, M.;
Corsetti, A.;
Suzzi, G.

Publication type:

Article

THE INFLUENCE OF DIFFERENT YEAST STRAINS AND YEAST NUTRIENTS ON THE AROMA OF KRSTAČ AND ŽIŽAK WINES.

Published in:

Macedonian Journal of Chemistry & Chemical Engineering, 2023, v. 42, n. 2, p. 203, doi. 10.20450/mjcce.2023.2777

By:

Madžgalj, Valerija;
Petrović, Aleksandar;
Tešević, Vele;
Anđelković, Boban;
Sofrenić, Ivana

Publication type:

Article

Bubbly worth waiting for.

Published in:: International Power Generation, 1999, v. 22, n. 10, p. 44
Publication type:: Article

Element crossword challenge 2.

Published in:

Analytical & Bioanalytical Chemistry, 2024, v. 416, n. 16, p. 3639, doi. 10.1007/s00216-024-05298-6

By:

Krüger, S.;
Hattendorf, B.

Publication type:

Article

The impact of international trade relations on French borrowings into English in the sparkling wine industry: A corpus-driven study conducted by a terminologist.

Published in:

Linguistics Beyond & Within, 2024, v. 10, p. 131, doi. 10.31743/lingbaw.18015

By:

Nagórka, Piotr

Publication type:

Article

The Role of Glass Shapes on the Release of Dissolved CO<sub>2</sub> in Effervescent Wine.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 1, p. 227, doi. 10.12944/CRNFSJ.7.1.22

By:

FABIEN, BEAUMONT;
CLARA, CILINDRE;
ELLIE, ABDI;
MARJORIE, MAMAN;
GUILLAUME, POLIDORI

Publication type:

Article

Indole Content Profiling During Biological Ageing of Cava Sparkling Wine.

Published in:

Foods, 2025, v. 14, n. 5, p. 722, doi. 10.3390/foods14050722

By:

Abarca-Rivas, Clara;
Martín-García, Alba;
Riu-Aumatell, Montserrat;
López-Tamames, Elvira

Publication type:

Article

Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking.

Published in:

Foods, 2025, v. 14, n. 4, p. 581, doi. 10.3390/foods14040581

By:

Liu, Shuyan;
Vincenzi, Simone

Publication type:

Article

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.

Published in:

Foods, 2025, v. 14, n. 2, p. 282, doi. 10.3390/foods14020282

By:

García-García, Juan C.;
García-Martínez, Teresa;
Román-Camacho, Juan J.;
Moreno, Juan;
Mauricio, Juan C.

Publication type:

Article

Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer.

Published in:

Foods, 2024, v. 13, n. 16, p. 2593, doi. 10.3390/foods13162593

By:

Dilmetz, Brooke A.;
Brar, Gurpreet;
Desire, Christopher T.;
Meneses, Jon;
Klingler-Hoffmann, Manuela;
Young, Clifford;
Hoffmann, Peter

Publication type:

Article

Bioactive Compounds from Fruit and Vegetable Waste: Extraction and Possible Utilization.

Published in:

Foods, 2024, v. 13, n. 5, p. 775, doi. 10.3390/foods13050775

By:

Castillejo, Noelia;
Martínez-Zamora, Lorena

Publication type:

Article

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content.

Published in:

Foods, 2024, v. 13, n. 2, p. 312, doi. 10.3390/foods13020312

By:

Romano, Giuseppe;
Taurino, Marco;
Gerardi, Carmela;
Tufariello, Maria;
Lenucci, Marcello;
Grieco, Francesco

Publication type:

Article

Studies on the Enhancement of Sparkling Wine and Chocolate Pairing through Compositional Profile Analysis.

Published in:

Foods, 2023, v. 12, n. 18, p. 3516, doi. 10.3390/foods12183516

By:

Luchian, Camelia Elena;
Scutarașu, Elena Cristina;
Colibaba, Lucia Cintia;
Grosaru, Dragoș;
Cotea, Valeriu V.

Publication type:

Article

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines.

Published in:

Foods, 2023, v. 12, n. 10, p. 1995, doi. 10.3390/foods12101995

By:

Marangon, Matteo;
Seeley, Poppy;
Barocci, Erica;
Milanowski, Tony;
Mayr Marangon, Christine;
Ricci, Arianna;
Bellon, Jennifer;
Parpinello, Giuseppina P.

Publication type:

Article

Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.

Published in:

Foods, 2023, v. 12, n. 3, p. 491, doi. 10.3390/foods12030491

By:

Salas-Millán, José Ángel;
Aguayo, Encarna;
Conesa-Bueno, Andrés;
Aznar, Arantxa

Publication type:

Article

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method.

Published in:

Foods, 2022, v. 11, n. 16, p. 2417, doi. 10.3390/foods11162417

By:

Rabitti, Noemi Sofia;
Cattaneo, Camilla;
Appiani, Marta;
Proserpio, Cristina;
Laureati, Monica

Publication type:

Article

Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil).

Published in:

Foods, 2022, v. 11, n. 11, p. 1529, doi. 10.3390/foods11111529

By:

Bernardo, Naíssa Prévide;
Oliveira, Aline de;
Mota, Renata Vieira da;
Câmara, Francisco Mickael de Medeiros;
Peregrino, Isabela;
Regina, Murillo de Albuquerque;
Purgatto, Eduardo

Publication type:

Article

By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread.

Published in:

Foods, 2022, v. 11, n. 9, p. 1361, doi. 10.3390/foods11091361

By:

Martín-Garcia, Alba;
Riu-Aumatell, Montserrat;
López-Tamames, Elvira

Publication type:

Article

Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods.

Published in:

Foods, 2022, v. 11, n. 7, p. 1052, doi. 10.3390/foods11071052

By:

Conte, Amalia;
Del Nobile, Matteo A.

Publication type:

Article

Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging.

Published in:

Foods, 2022, v. 11, n. 3, p. 293, doi. 10.3390/foods11030293

By:

Amaro, Filipa;
Almeida, Joana;
Oliveira, Ana Sofia;
Furtado, Isabel;
Bastos, Maria de Lourdes;
Guedes de Pinho, Paula;
Pinto, Joana

Publication type:

Article

Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.

Published in:

2021

By:

Durán-Guerrero, Enrique;
Castro, Remedios

Publication type:

Editorial

Optimised Extraction and Preliminary Characterisation of Mannoproteins from Non- Saccharomyces Wine Yeasts.

Published in:

Foods, 2021, v. 10, n. 5, p. 924, doi. 10.3390/foods10050924

By:

Snyman, Carla;
Mekoue Nguela, Julie;
Sieczkowski, Nathalie;
Marangon, Matteo;
Divol, Benoit;
Romano, Patrizia

Publication type:

Article

Investigating Australian Consumers' Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument.

Published in:

Foods, 2021, v. 10, n. 3, p. 488, doi. 10.3390/foods10030488

By:

Verdonk, Naomi;
Ristic, Renata;
Culbert, Julie A.;
Pearce, Karma;
Wilkinson, Kerry L.;
Venturi, Francesca

Publication type:

Article

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

Published in:

Foods, 2021, v. 10, n. 2, p. 390, doi. 10.3390/foods10020390

By:

Ubeda, Cristina;
Lambert-Royo, María Ignacia;
Gil i Cortiella, Mariona;
Del Barrio-Galán, Rubén;
Peña-Neira, Álvaro;
Paradiso, Vito Michele

Publication type:

Article

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines.

Published in:

Foods, 2021, v. 10, n. 2, p. 247, doi. 10.3390/foods10020247

By:

Cotea, Valeriu V.;
Focea, Mihai Cristian;
Luchian, Camelia Elena;
Colibaba, Lucia Cintia;
Scutarașu, Elena Cristina;
Marius, Niculaua;
Zamfir, Cătălin Ioan;
Popîrdă, Andreea

Publication type:

Article

Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation.

Published in:

Foods, 2020, v. 9, n. 9, p. 1174, doi. 10.3390/foods9091174

By:

Castro Marín, Antonio;
Riponi, Claudio;
Chinnici, Fabio

Publication type:

Article

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains.

Published in:

Foods, 2020, v. 9, n. 6, p. 717, doi. 10.3390/foods9060717

By:

van Wyk, Niël;
Michling, Florian;
Bergamo, Dennis;
Brezina, Sylvia;
Pretorius, Isak S.;
von Wallbrunn, Christian;
Wendland, Jürgen

Publication type:

Article

Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine.

Published in:

Journal of Pure & Applied Microbiology, 2017, v. 11, n. 4, p. 1647, doi. 10.22207/JPAM.11.4.02

By:

Ji-Hyeong Cho;
Mun-Gyeong Cho;
Dhungana, Sanjeev Kumar;
Hye-Ryun Kim;
Dong-Joon Kim;
Il-Doo Kim

Publication type:

Article

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.

Published in:

Food Science & Technology International, 2020, v. 26, n. 6, p. 512, doi. 10.1177/1082013220910534

By:

Raymond Eder, María Laura;
Fariña, Laura;
Dellacassa, Eduardo;
Carrau, Francisco;
Rosa, Alberto Luis

Publication type:

Article

Turismo & pandemia: o repensar do turismo nos Vales da Uva Goethe (SC).

Published in:

Diálogo com a Economia Criativa, 2022, v. 7, n. 19, p. 46, doi. 10.22398/2525-2828.71946-64

By:

de Lima Medeiros, Mirna;
Carvalho Pinto Vieira, Adriana;
Silva, Hellen Vitória

Publication type:

Article

The use of GFV and GSR temperature-based models in emerging wine regions to help decision-making regarding choices in grape varieties and wine styles. Application to Brittany (France).

Published in:

Vitis, 2023, v. 62, n. 1, p. 10, doi. 10.5073/vitis.2023.62.10-26

By:

Zavlyanova, Maria;
Bonnardot, Valérie;
van Leeuwen, Cornelis;
Quénol, Hervé;
Ollat, Nathalie

Publication type:

Article

Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production.

Published in:

Journal of Agricultural Engineering (1974-7071), 2024, v. 55, n. 2, p. 1, doi. 10.4081/jae.2024.1577

By:

Tugnolo, Alessio;
Beghi, Roberto;
Giovenzana, Valentina;
Pampuri, Alessia;
Marai, Simone Virginio;
Casson, Andrea;
Ferrari, Enrico;
Guidetti, Riccardo

Publication type:

Article

Boycott or Buycott?: Internal Politics and Consumer Choices.

Published in:

B.E. Journal of Economic Analysis & Policy, 2016, v. 16, n. 1, p. 185, doi. 10.1515/bejeap-2014-0111

By:

Cuadras-Morató, Xavier;
Raya, Josep Maria

Publication type:

Article