Works matching DE "SPARKLING wines"
Results: 236
Willingness to pay of Portuguese sparkling wine consumers: Econometric and machine learning approaches.
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- Journal of Wine Economics, 2025, v. 20, n. 1, p. 68, doi. 10.1017/jwe.2024.22
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New Sparkling Wines from Traditional Grape Varieties and Native Yeasts: Focusing on Wine Identity to Address the Industry's Crisis.
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- Beverages, 2025, v. 11, n. 1, p. 25, doi. 10.3390/beverages11010025
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Extraction of Grape Juice: Impact of Laboratory-Scale Pressing Methods on the Chemical Composition.
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- Beverages, 2025, v. 11, n. 1, p. 23, doi. 10.3390/beverages11010023
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Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking.
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- Foods, 2025, v. 14, n. 4, p. 581, doi. 10.3390/foods14040581
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Sascha Feldmann.
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- Angewandte Chemie, 2023, v. 135, n. 16, p. 1, doi. 10.1002/ange.202301753
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Juliane Simmchen.
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- Angewandte Chemie, 2022, v. 134, n. 21, p. 1, doi. 10.1002/ange.202203356
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2849, doi. 10.1007/s00217-023-04332-8
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Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional).
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- European Food Research & Technology, 2023, v. 249, n. 9, p. 2363, doi. 10.1007/s00217-023-04303-z
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Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 393, doi. 10.1007/s00217-021-03884-x
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Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite.
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- Biotechnology & Applied Biochemistry, 2024, v. 71, n. 1, p. 96, doi. 10.1002/bab.2524
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利用微卫星标记分析新疆老面酵头中酿酒酵母遗 传多样性.
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- Mycosystema, 2023, v. 42, n. 5, p. 1077, doi. 10.13346/j.mycosystema.220149
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The Role of Glass Shapes on the Release of Dissolved CO<sub>2</sub> in Effervescent Wine.
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- Current Research in Nutrition & Food Science, 2019, v. 7, n. 1, p. 227, doi. 10.12944/CRNFSJ.7.1.22
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Effect of yeast and essential oil-enriched diets on critical determinants of health and immune function in Africanized Apis mellifera.
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- PeerJ, 2021, p. 1, doi. 10.7717/peerj.12164
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A gestão do conhecimento na fabricação de espumantes da Adega Chesini: um patrimônio imaterial familiar.
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- Revista Confluências Culturais, 2019, v. 8, n. 2, p. 72, doi. 10.21726/rccult.v8i2.833
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AUTOMATION OF CHAMPAGNE WINES PROCESS IN SPARKLING WINE PRESSURE TANK.
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- Automation of Technological & Business Processes / Avtomatizaciâ Tehnologiceskih i Biznes-Processov, 2016, v. 8, n. 2, p. 52, doi. 10.15673/atbp.v8i2.169
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Testing of ultrasonic vibration to speed up the remuage operation in sparkling wine production.
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- Journal of Agricultural Engineering (1974-7071), 2024, v. 55, n. 2, p. 1, doi. 10.4081/jae.2024.1577
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Linear programming based decision support system for grapes transport planning in CAPEL.
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- International Transactions in Operational Research, 2023, v. 30, n. 4, p. 1874, doi. 10.1111/itor.12923
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The Importance of Region of Origin in Sparkling Wines: An International Analysis of Consumers' Perception.
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- Sustainability (2071-1050), 2024, v. 16, n. 1, p. 390, doi. 10.3390/su16010390
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Is Environmental Sustainability Also "Economically Efficient"? The Case of the "SOStain" Certification for Sicilian Sparkling Wines.
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- Sustainability (2071-1050), 2022, v. 14, n. 12, p. N.PAG, doi. 10.3390/su14127359
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'A just price is future': The capital–life conflict in a viticulture region (El Penedès).
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- Sociologia Ruralis, 2023, v. 63, n. 3, p. 415, doi. 10.1111/soru.12435
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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.
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- PLoS ONE, 2019, v. 14, n. 5, p. 1, doi. 10.1371/journal.pone.0210922
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THE INFLUENCE OF DIFFERENT YEAST STRAINS AND YEAST NUTRIENTS ON THE AROMA OF KRSTAČ AND ŽIŽAK WINES.
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- Macedonian Journal of Chemistry & Chemical Engineering, 2023, v. 42, n. 2, p. 203, doi. 10.20450/mjcce.2023.2777
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PROSIT TO PROSECCO! ON SPARKLING WINE AND GEOGRAPHICAL INDICATIONS.
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- Monash University Law Review, 2022, v. 48, n. 3, p. 65
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Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 512, doi. 10.1177/1082013220910534
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Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods.
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- Beverages, 2024, v. 10, n. 4, p. 103, doi. 10.3390/beverages10040103
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Grape Varieties for Sparkling Wine Production in Santa Catarina, Brazil: A Study of Phenology, Production, Chemical Composition, and Sensory Evaluation.
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- Beverages, 2024, v. 10, n. 3, p. 82, doi. 10.3390/beverages10030082
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White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability.
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- Beverages, 2024, v. 10, n. 1, p. 21, doi. 10.3390/beverages10010021
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Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective.
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- Beverages, 2024, v. 10, n. 1, p. 19, doi. 10.3390/beverages10010019
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Innovations in Sparkling Wine Production: A Review on the Sensory Aspects and the Consumer's Point of View.
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- Beverages, 2023, v. 9, n. 3, p. 80, doi. 10.3390/beverages9030080
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Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine.
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- Beverages, 2023, v. 9, n. 1, p. 23, doi. 10.3390/beverages9010023
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Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality.
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- Beverages, 2022, v. 8, n. 4, p. 69, doi. 10.3390/beverages8040069
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The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics.
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- Beverages, 2022, v. 8, n. 2, p. 27, doi. 10.3390/beverages8020027
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Characterization of Musts, Wines, and Sparkling Wines Based on Their Elemental Composition Determined by ICP-OES and ICP-MS.
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- Beverages, 2022, v. 8, n. 1, p. 3, doi. 10.3390/beverages8010003
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The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030066
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Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030050
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Investigating How the Disclosure of Production Methods Influences Consumers' Sensory Perceptions of Sparkling Wines.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040066
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Understanding Australian Wine Consumers' Preferences for Different Sparkling Wine Styles.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010014
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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.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010010
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Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in SparklingWines.
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- Beverages, 2019, v. 5, n. 3, p. 1, doi. 10.3390/beverages5030054
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Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region.
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- Beverages, 2018, v. 4, n. 4, p. 1, doi. 10.3390/beverages4040103
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Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020045
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Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020027
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Multi-Sensor Characterization of Sparkling Wines Based on Data Fusion.
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- Chemosensors, 2021, v. 9, n. 8, p. 200, doi. 10.3390/chemosensors9080200
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El papel de las empresas trasnacionales en la promoción y desarrollo del enoturismo. Estudios de caso etnográficos en México y España.
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- Investigaciones Turisticas, 2021, n. 22, p. 304, doi. 10.14198/INTURI2021.22.13
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The Italian market of sparkling wines: Latent variable models for brand positioning, customer loyalty, and transitions across brands' preferences.
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- Agribusiness, 2020, v. 36, n. 4, p. 542, doi. 10.1002/agr.21667
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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.
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- Cultural & Social History, 2023, v. 20, n. 4, p. 600, doi. 10.1080/14780038.2023.2241738
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Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 2, p. 127, doi. 10.1002/jsfa.1614
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Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method.
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- Australian Journal of Grape & Wine Research, 2022, v. 28, n. 3, p. 347, doi. 10.1111/ajgw.12534
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Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine.
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- Australian Journal of Grape & Wine Research, 2022, v. 28, n. 1, p. 146, doi. 10.1111/ajgw.12527
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Sensory profiles and consumer acceptance of different styles of Australian Moscato.
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- Australian Journal of Grape & Wine Research, 2018, v. 24, n. 1, p. 96, doi. 10.1111/ajgw.12300
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