Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.036
Abstract: Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained… read more here.
Keywords: ethyl; sparkling wines; yeast strains; two yeast ... See more keywords
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127574
Abstract: Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of… read more here.
Keywords: ageing time; analysis; electronic nose; sparkling wines ... See more keywords
Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)
Sign Up to like & getrecommendations! Published in 2017 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2017.01.017
Abstract: Abstract Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated… read more here.
Keywords: carbonation; analysis; sparkling wines; perception ... See more keywords
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.07.004
Abstract: We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it… read more here.
Keywords: apulian grape; grape; production; grape varieties ... See more keywords
Multivariate optimization of headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of terpenoids in sparkling wines.
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DOI: 10.1016/j.talanta.2019.120483
Abstract: A headspace solid-phase microextraction coupled to gas-chromatography and mass spectrometry (HS-SPME-GC-MS) was developed and validated for the determination of 26 terpenes in sparkling wines. The use of a Box-Behnken experimental design, together with the desirability… read more here.
Keywords: headspace solid; phase microextraction; sparkling wines; solid phase ... See more keywords
Exploring Putative Kokumi Oligopeptides in Classic Sparkling Wines with a UHPLC-ESI-MS/MS Targeted Protocol.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c08213
Abstract: Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in… read more here.
Keywords: sparkling wines; wine; putative kokumi; kokumi ... See more keywords
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Technology International"
DOI: 10.1177/1082013220910534
Abstract: Chemical and sensory properties of Torrontés Riojano sparkling wines, prepared using second fermentation with Saccharomyces strains EC1118, bayanus C12 and IFI473I, were explored. All sparkling wines showed high levels of several volatile ethyl esters and… read more here.
Keywords: second fermentation; torront riojano; sparkling wines; chemical sensory ... See more keywords
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending
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DOI: 10.20870/oeno-one.2024.58.3.8185
Abstract: This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated… read more here.
Keywords: sparkling wines; stability; ros sparkling; oxidative stability ... See more keywords
Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (Vitis vinifera L.) variety
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DOI: 10.20870/oeno-one.2025.59.1.8217
Abstract: The timing of grape harvest is critical in the winemaking process of sparkling wines. It is essential for grapes to have the right amount of sugars and the optimum amount of sugars and level of… read more here.
Keywords: sparkling wines; savvatiano; composition; maturity ... See more keywords
Editorial: Sparkling wines: current trends and future evolution
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1199578
Abstract: COPYRIGHT © 2023 Perpetuini and Tofalo. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the… read more here.
Keywords: trends future; editorial sparkling; current trends; sparkling wines ... See more keywords