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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…
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Keywords:
ethyl;
sparkling wines;
yeast strains;
two yeast ... See more keywords
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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…
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Keywords:
ageing time;
analysis;
electronic nose;
sparkling wines ... See more keywords
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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…
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Keywords:
carbonation;
analysis;
sparkling wines;
perception ... See more keywords
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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…
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Keywords:
apulian grape;
grape;
production;
grape varieties ... See more keywords
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Published in 2020 at "Talanta"
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…
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Keywords:
headspace solid;
phase microextraction;
sparkling wines;
solid phase ... See more keywords
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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…
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Keywords:
second fermentation;
torront riojano;
sparkling wines;
chemical sensory ... See more keywords
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2
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…
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Keywords:
trends future;
editorial sparkling;
current trends;
sparkling wines ... See more keywords