Price Premiums and Discounts for Australian Sparkling Wines.
- Published in:
- Journal of Agricultural & Food Industrial Organization, 2022, v. 20, n. 1, p. 25, doi. 10.1515/jafio-2020-0027
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- Publication type:
- Article
Works matching DE "SPARKLING wines"
Results: 246
1
2
Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines.
- Published in:
- Molecules, 2021, v. 26, n. 16, p. 5104, doi. 10.3390/molecules26165104
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- Publication type:
- Article
3
Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?
- Published in:
- Molecules, 2021, v. 26, n. 15, p. 4434, doi. 10.3390/molecules26154434
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- Publication type:
- Article
4
Novel Methods to Manipulate Autolysis in Sparkling Wine: Effects on Yeast.
- Published in:
- Molecules, 2021, v. 26, n. 2, p. 387, doi. 10.3390/molecules26020387
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- Publication type:
- Article
5
Volatile Profile Characterization of Croatian Commercial Sparkling Wines.
- Published in:
- Molecules, 2020, v. 25, n. 18, p. 4349, doi. 10.3390/molecules25184349
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- Publication type:
- Article
6
Classification of Sparkling Wine Style and Quality by MIR Spectroscopy.
- Published in:
- Molecules, 2015, v. 20, n. 5, p. 8341, doi. 10.3390/molecules20058341
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- Publication type:
- Article
7
Advancing Sparkling Wine in the 21st Century: From Traditional Methods to Modern Innovations and Market Trends.
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- Fermentation (Basel), 2025, v. 11, n. 4, p. 174, doi. 10.3390/fermentation11040174
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- Publication type:
- Article
8
Endogenous CO 2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production.
- Published in:
- Microorganisms, 2023, v. 11, n. 7, p. 1630, doi. 10.3390/microorganisms11071630
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- Publication type:
- Article
9
Wine Yeasts 1.0.
- Published in:
- Microorganisms, 2022, v. 10, n. 1, p. 26, doi. 10.3390/microorganisms10010026
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- Article
10
Editorial for Special Issue "Yeast in Winemaking".
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- 2021
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- Publication type:
- Editorial
11
Microbial Dynamics in Wine Production.
- Published in:
- 2021
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- Publication type:
- Editorial
12
Vinification without Saccharomyces : Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence).
- Published in:
- Microorganisms, 2021, v. 9, n. 1, p. 19, doi. 10.3390/microorganisms9010019
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- Publication type:
- Article
13
Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure.
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- Microorganisms, 2020, v. 8, n. 9, p. 1372, doi. 10.3390/microorganisms8091372
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- Publication type:
- Article
14
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration.
- Published in:
- Microorganisms, 2020, v. 8, n. 8, p. 1216, doi. 10.3390/microorganisms8081216
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- Publication type:
- Article
15
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation.
- Published in:
- Microorganisms, 2020, v. 8, n. 8, p. 1209, doi. 10.3390/microorganisms8081209
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- Publication type:
- Article
16
A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process.
- Published in:
- Microorganisms, 2020, v. 8, n. 8, p. 1188, doi. 10.3390/microorganisms8081188
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- Publication type:
- Article
17
Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration.
- Published in:
- Microorganisms, 2020, v. 8, n. 4, p. 523, doi. 10.3390/microorganisms8040523
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- Publication type:
- Article
18
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration.
- Published in:
- Microorganisms, 2020, v. 8, n. 3, p. 403, doi. 10.3390/microorganisms8030403
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- Publication type:
- Article
19
Fungal Diversity of Deteriorated Sparkling Wine and Cork Stoppers in Catalonia, Spain.
- Published in:
- Microorganisms, 2020, v. 8, n. 1, p. 12, doi. 10.3390/microorganisms8010012
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- Publication type:
- Article
20
First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production.
- Published in:
- Microorganisms, 2019, v. 7, n. 11, p. 542, doi. 10.3390/microorganisms7110542
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- Publication type:
- Article
21
Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation.
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- Agronomy, 2023, v. 13, n. 5, p. 1369, doi. 10.3390/agronomy13051369
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- Publication type:
- Article
22
Post-Harvest Regulated Deficit Irrigation in Chardonnay Did Not Reduce Yield but at Long-Term, It Could Affect Berry Composition.
- Published in:
- Agronomy, 2019, v. 9, n. 6, p. 328, doi. 10.3390/agronomy9060328
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- Publication type:
- Article
23
Motivation factors for organic wines. An analysis from the perspective of German producers and retailers.
- Published in:
- Wine Economics & Policy, 2021, v. 10, n. 2, p. 61, doi. 10.36253/wep-9893
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- Publication type:
- Article
24
How do sparkling wine producers adopt a subappellation? Evidence from an exploratory study on heroic Prosecco Superiore Rive.
- Published in:
- Wine Economics & Policy, 2021, v. 10, n. 2, p. 45, doi. 10.36253/wep-9900
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- Publication type:
- Article
25
Social Mobility and the Social Representation of Sparkling Wine in Brazil and France.
- Published in:
- Wine Economics & Policy, 2021, v. 10, n. 1, p. 89, doi. 10.36253/wep-8873
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- Publication type:
- Article
26
Sparkling Wine International Market Structure and Competitiveness.
- Published in:
- Wine Economics & Policy, 2020, v. 9, n. 2, p. 37, doi. 10.36253/web-8433
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- Publication type:
- Article
27
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
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- Publication type:
- Article
28
Emir Üzümünden Geleneksel Yöntemle Üretilen Doğal Köpüren Şarabın Aroma Bileşiklerinin Belirlenmesi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2012, v. 10, n. 3, p. 14
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- Publication type:
- Article
29
Linear programming based decision support system for grapes transport planning in CAPEL.
- Published in:
- International Transactions in Operational Research, 2023, v. 30, n. 4, p. 1874, doi. 10.1111/itor.12923
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- Publication type:
- Article
30
The influence of fermentation activity and ester producing capacity of yeast strains on the chemical composition and organoleptic characteristics of Gamza wines.
- Published in:
- Croatian Journal of Food Science & Technology, 2022, v. 14, n. 2, p. 172, doi. 10.17508/CJFST.2022.14.2.02
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- Publication type:
- Article
31
Headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry for the determination of haloanisoles in sparkling (cava and cider) and non-sparkling (wine) alcoholic beverages.
- Published in:
- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2016, v. 33, n. 10, p. 1535, doi. 10.1080/19440049.2016.1229870
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- Publication type:
- Article
32
Champagne in Britain, 1800–1914: How the British Transformed aFrench Luxury: by Graham Harding, London, Bloomsbury, 2022, 295 pp., £75.30 (hardback), ISBN 9781350202863, £28.99 (paperback), ISBN 9781350212930.
- Published in:
- Cultural & Social History, 2023, v. 20, n. 4, p. 600, doi. 10.1080/14780038.2023.2241738
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- Publication type:
- Article
33
Estimation of potential soil erosion in the Prosecco DOCG area (NE Italy), toward a soil footprint of bottled sparkling wine production in different land-management scenarios.
- Published in:
- PLoS ONE, 2019, v. 14, n. 5, p. 1, doi. 10.1371/journal.pone.0210922
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- Publication type:
- Article
34
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
35
Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds.
- Published in:
- Food & Bioprocess Technology, 2025, v. 18, n. 8, p. 7083, doi. 10.1007/s11947-025-03851-4
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- Publication type:
- Article
36
PROSIT TO PROSECCO! ON SPARKLING WINE AND GEOGRAPHICAL INDICATIONS.
- Published in:
- Monash University Law Review, 2022, v. 48, n. 3, p. 65
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- Publication type:
- Article
37
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
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- Publication type:
- Article
38
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
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- Publication type:
- Article
39
MÉTHODE ANGLAISE: THE ORIGINS OF CHAMPAGNE.
- Published in:
- Petits Propos Culinaires, 2015, n. 103, p. 75, doi. 10.1558/ppc.28225
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- Publication type:
- Article
40
Exploring the Aroma Profile of Traditional Sparkling Wines: A Review on Yeast Selection in Second Fermentation, Aging, Closures, and Analytical Strategies.
- Published in:
- Molecules, 2025, v. 30, n. 13, p. 2825, doi. 10.3390/molecules30132825
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- Publication type:
- Article
41
Effect of Amino Acid, Sugar, Ca 2+ , and Mg 2+ on Maillard Reaction-Associated Products in Modified Sparkling Base Wines During Accelerated Aging.
- Published in:
- Molecules, 2025, v. 30, n. 3, p. 535, doi. 10.3390/molecules30030535
- By:
- Publication type:
- Article
42
Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.
- Published in:
- Molecules, 2023, v. 28, n. 21, p. 7423, doi. 10.3390/molecules28217423
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- Publication type:
- Article
43
Effectiveness of E-Beam Radiation against Saccharomyces cerevisiae , Brettanomyces bruxellensis , and Wild Yeast and Their Influence on Wine Quality.
- Published in:
- Molecules, 2023, v. 28, n. 12, p. 4867, doi. 10.3390/molecules28124867
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- Publication type:
- Article
44
Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees.
- Published in:
- Molecules, 2022, v. 27, n. 11, p. 3588, doi. 10.3390/molecules27113588
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- Publication type:
- Article
45
The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines.
- Published in:
- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030066
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- Publication type:
- Article
46
Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine.
- Published in:
- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030050
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- Publication type:
- Article
47
Investigating How the Disclosure of Production Methods Influences Consumers' Sensory Perceptions of Sparkling Wines.
- Published in:
- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040066
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- Publication type:
- Article
48
Understanding Australian Wine Consumers' Preferences for Different Sparkling Wine Styles.
- Published in:
- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010014
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- Publication type:
- Article
49
Nutrient Addition to Low pH Base Wines (L. cv. Riesling) during Yeast Acclimatization for Sparkling Wine: Its Influence on Yeast Cell Growth, Sugar Consumption and Nitrogen Usage.
- Published in:
- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010010
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- Publication type:
- Article
50
Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in SparklingWines.
- Published in:
- Beverages, 2019, v. 5, n. 3, p. 1, doi. 10.3390/beverages5030054
- By:
- Publication type:
- Article