Papers mentioning sparkling wine or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential o... Read full abstract on PubMed →
The use of indigenous wine yeasts in the production of innovative sparkling wines is gaining widespread attention, due to their contribution to diversification linked with biodiver... Read full abstract on PubMed →
The Criaderas and Solera system represents one of the most sophisticated aging methodologies in winemaking, producing distinctive Sherry wines through dynamic blending and biologic... Read full abstract on PubMed →
Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves... Read full abstract on PubMed →
This study shows the monitoring of the physical, chemical and sensorial changes that occur in the sparkling wine along 18 months of aging due to different typology yeast-derived pr... Read full abstract on PubMed →
In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics... Read full abstract on PubMed →
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a comm... Read full abstract on PubMed →
This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling spar... Read full abstract on PubMed →
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two... Read full abstract on PubMed →
In the search for the desired oenological features and flavour complexity of wines, there is growing interest in the potential use of non-Saccharomyces yeast that are naturally pre... Read full abstract on PubMed →
Sparkling wine fermentation is a challenge for yeasts due to the hostile conditions. A phenotype sought in starters is flocculation, because it reduces riddling time. For this reas... Read full abstract on PubMed →
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grape... Read full abstract on PubMed →
In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work wa... Read full abstract on PubMed →
During sparkling wine aging, a narrow interaction is established between wine and lees of second fermentation, which remain in contact during long periods. In order to contribute t... Read full abstract on PubMed →
This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two It... Read full abstract on PubMed →
flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts' resistance to high ethanol concentrations, surface adhesion properties that ease wine clarifi... Read full abstract on PubMed →
<h4>Main conclusion</h4>A. hybridus tolerance to salinity depends on constitutively active mechanisms, whereas A. hypochondriacus tolerance to salt and water deficit depends on a c... Read full abstract on PubMed →
Instability in initial abiotic factors of open solid-state fermentation systems can significantly alter <i>Baijiu</i>'s flavor profile, but the mechanisms governing microbial inter... Read full abstract on PubMed →
This study compared the quality parameters of four popular sweet cherry fruits ("Tieton", "Pioneer", "Sunburst", and "Huangmi") in Shanxi Province and used untargeted metabolomics... Read full abstract on PubMed →
This study aims to identify the volatile profile of three essential oils obtained from Eucalyptus polybractea cryptonifera (EPEO), Ormenis mixta (OMEO), and Lavandula burnatii briq... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.