318 related articles for article (PubMed ID: 22909977)
21. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration.
Pérez-Magariño S; Martínez-Lapuente L; Bueno-Herrera M; Ortega-Heras M; Guadalupe Z; Ayestarán B
J Agric Food Chem; 2015 Jun; 63(23):5670-81. PubMed ID: 26027899
[TBL] [Abstract][Full Text] [Related]
22. Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage.
Sartor S; Burin VM; Panceri CP; Dos Passos RR; Caliari V; Bordignon-Luiz MT
J Food Sci; 2018 Nov; 83(11):2790-2801. PubMed ID: 30370927
[TBL] [Abstract][Full Text] [Related]
23. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.
Nunez YP; Carrascosa AV; González R; Polo MC; Martínez-Rodríguez AJ
J Agric Food Chem; 2005 Sep; 53(18):7232-7. PubMed ID: 16131135
[TBL] [Abstract][Full Text] [Related]
24. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.
Domizio P; Luciano A; Marino A; Picariello L; Forino M; Errichiello F; Blaiotta G; Moio L; Gambuti A
Molecules; 2023 Nov; 28(21):. PubMed ID: 37959842
[TBL] [Abstract][Full Text] [Related]
25. Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine.
Pegg CL; Phung TK; Caboche CH; Niamsuphap S; Bern M; Howell K; Schulz BL
Mol Cell Proteomics; 2021; 20():100020. PubMed ID: 32938748
[TBL] [Abstract][Full Text] [Related]
26. Multielement composition of wines and their precursors including provenance soil and their potentialities as fingerprints of wine origin.
Almeida CM; Vasconcelos MT
J Agric Food Chem; 2003 Jul; 51(16):4788-98. PubMed ID: 14705914
[TBL] [Abstract][Full Text] [Related]
27. Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time.
Pons-Mercadé P; Giménez P; Gombau J; Vilomara G; Conde M; Cantos A; Rozès N; Canals JM; Zamora F
Food Chem; 2021 Apr; 342():128238. PubMed ID: 33051100
[TBL] [Abstract][Full Text] [Related]
28. Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.
Fedrizzi B; Magno F; Finato F; Versini G
J Agric Food Chem; 2010 Sep; 58(17):9716-22. PubMed ID: 20806972
[TBL] [Abstract][Full Text] [Related]
29. Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines.
Coelho E; Reis A; Domingues MR; Rocha SM; Coimbra MA
J Agric Food Chem; 2011 Apr; 59(7):3168-79. PubMed ID: 21375299
[TBL] [Abstract][Full Text] [Related]
30. Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction.
Gallardo-Chacón J; Vichi S; López-Tamames E; Buxaderas S
J Agric Food Chem; 2009 Apr; 57(8):3279-85. PubMed ID: 19281176
[TBL] [Abstract][Full Text] [Related]
31. Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different
Raymond Eder ML; Fariña L; Dellacassa E; Carrau F; Rosa AL
Food Sci Technol Int; 2020 Sep; 26(6):512-519. PubMed ID: 32151167
[TBL] [Abstract][Full Text] [Related]
32. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma.
Hernandez-Orte P; Concejero B; Astrain J; Lacau B; Cacho J; Ferreira V
J Sci Food Agric; 2015 Mar; 95(4):688-701. PubMed ID: 24852393
[TBL] [Abstract][Full Text] [Related]
33. Phenolic composition of Tempranillo wines following early defoliation of the vines.
Diago MP; Ayestarán B; Guadalupe Z; Garrido Á; Tardaguila J
J Sci Food Agric; 2012 Mar; 92(4):925-34. PubMed ID: 21968704
[TBL] [Abstract][Full Text] [Related]
34. Contribution of yeast and base wine supplementation to sparkling wine composition.
Martí-Raga M; Martín V; Gil M; Sancho M; Zamora F; Mas A; Beltran G
J Sci Food Agric; 2016 Dec; 96(15):4962-4972. PubMed ID: 27417558
[TBL] [Abstract][Full Text] [Related]
35. The use of immobilized yeast technology for the production of rose and white sparkling wine from grape varieties of the Zitsa region, in Greece.
Ntagas P; Tataridis P; Fandos CM; Justamante LE; Nerantzis ET
Commun Agric Appl Biol Sci; 2003; 68(2 Pt B):515-9. PubMed ID: 24761468
[TBL] [Abstract][Full Text] [Related]
36. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.
Fang Y; Qian MC
J Agric Food Chem; 2006 Nov; 54(22):8567-73. PubMed ID: 17061835
[TBL] [Abstract][Full Text] [Related]
37. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
Pérez-Magariño S; González-San José ML
J Agric Food Chem; 2004 Mar; 52(5):1181-9. PubMed ID: 14995118
[TBL] [Abstract][Full Text] [Related]
38. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties.
Pozo-Bayón MA; Hernández MT; Martín-Alvarez PJ; Polo MC
J Agric Food Chem; 2003 Mar; 51(7):2089-95. PubMed ID: 12643678
[TBL] [Abstract][Full Text] [Related]
39. Influence of vine training and sunlight exposure on the 3-alkyl-2-methoxypyrazines content in musts and wines from the Vitis vinifera variety cabernet sauvignon.
Sala C; Busto O; Guasch J; Zamora F
J Agric Food Chem; 2004 Jun; 52(11):3492-7. PubMed ID: 15161221
[TBL] [Abstract][Full Text] [Related]
40. Phenolic composition and antioxidant activity in sparkling wines: modulation by the ageing on lees.
Stefenon CA; Bonesi Cde M; Marzarotto V; Barnabé D; Spinelli FR; Webber V; Vanderlinde R
Food Chem; 2014 Feb; 145():292-9. PubMed ID: 24128480
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]