Buscar
Mostrando ítems 1-10 de 93
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
(Elsevier Ltd, 2019)
© 2018 Elsevier Ltd One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of ...
The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier Ltd, 2022)
Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction
(Elsevier, 2016-09)
The volatile compositions of Charmat and traditional Chilean sparkling wines were studied for the first time. For this purpose, EG-Silicone and PDMS polymeric phases were compared and, afterwards, the most adequate was ...
Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines
(2021-01-01)
Wine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different ...
Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
(Elsevier Sci LtdOxfordInglaterra, 2005)
The diversity of effects of yeast derivatives during sparkling wine aging
(Elsevier, 2022)
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 products; dry inactivated yeast from ...
Chemical, physical, and sensory effects of the use of bentonite at different stages of the production of traditional sparkling wines
(MDPI, 2021)
The addition of bentonite to wine to eliminate unstable haze-forming proteins and as
a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this
process. The moment of the addition ...