285 related articles for article (PubMed ID: 28128557)
1. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
[TBL] [Abstract][Full Text] [Related]
2. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Kemp B; Condé B; Jégou S; Howell K; Vasserot Y; Marchal R
Crit Rev Food Sci Nutr; 2019; 59(13):2072-2094. PubMed ID: 29420057
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Sparkling wines: features and trends from tradition.
Buxaderas S; López-Tamames E
Adv Food Nutr Res; 2012; 66():1-45. PubMed ID: 22909977
[TBL] [Abstract][Full Text] [Related]
5. Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle.
Hidalgo P; Pueyo E; Pozo-Bayón MA; Martínez-Rodríguez AJ; Martín-Alvarez P; Polo MC
J Agric Food Chem; 2004 Oct; 52(21):6640-5. PubMed ID: 15479034
[TBL] [Abstract][Full Text] [Related]
6. Changes in polysaccharide composition during sparkling wine making and aging.
Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Ortega-Heras M; Pérez-Magariño S
J Agric Food Chem; 2013 Dec; 61(50):12362-73. PubMed ID: 24308669
[TBL] [Abstract][Full Text] [Related]
7. Role of major wine constituents in the foam properties of white and rosé sparkling wines.
Martínez-Lapuente L; Guadalupe Z; Ayestarán B; Pérez-Magariño S
Food Chem; 2015 May; 174():330-8. PubMed ID: 25529689
[TBL] [Abstract][Full Text] [Related]
8. Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging.
Girbau-Solà T; López-Barajas M; López-Tamames E; Buxaderas S
J Agric Food Chem; 2002 Sep; 50(20):5600-4. PubMed ID: 12236684
[TBL] [Abstract][Full Text] [Related]
9. Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine.
Condé BC; Bouchard E; Culbert JA; Wilkinson KL; Fuentes S; Howell KS
J Agric Food Chem; 2017 Oct; 65(41):9110-9119. PubMed ID: 28918636
[TBL] [Abstract][Full Text] [Related]
10. Classification of Sparkling Wine Style and Quality by MIR Spectroscopy.
Culbert J; Cozzolino D; Ristic R; Wilkinson K
Molecules; 2015 May; 20(5):8341-56. PubMed ID: 26007169
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines.
González-Lázaro M; Martínez-Lapuente L; Guadalupe Z; Ayestaran B; Bueno-Herrera M; López de la Cuesta P; Pérez-Magariño S
J Sci Food Agric; 2020 Apr; 100(6):2618-2629. PubMed ID: 31975420
[TBL] [Abstract][Full Text] [Related]
14. Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines.
Martínez-Lapuente L; Apolinar-Valiente R; Guadalupe Z; Ayestarán B; Pérez-Magariño S; Williams P; Doco T
J Sci Food Agric; 2018 Jan; 98(1):291-303. PubMed ID: 28585252
[TBL] [Abstract][Full Text] [Related]
15. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging.
Sartor S; Burin VM; Ferreira-Lima NE; Caliari V; Bordignon-Luiz MT
J Food Sci; 2019 Dec; 84(12):3546-3554. PubMed ID: 31710090
[TBL] [Abstract][Full Text] [Related]
16. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines.
Núñez YP; Carrascosa AV; Gonzalez R; Polo MC; Martínez-Rodríguez A
J Agric Food Chem; 2006 Oct; 54(20):7898-903. PubMed ID: 17002468
[TBL] [Abstract][Full Text] [Related]
17. Influence of fatty acids on wine foaming.
Gallart M; López-Tamames E; Suberbiola G; Buxaderas S
J Agric Food Chem; 2002 Nov; 50(24):7042-5. PubMed ID: 12428957
[TBL] [Abstract][Full Text] [Related]
18. Stable carbon isotopic composition of the wine and CO2 bubbles of sparkling wines: detecting C4 sugar additions.
Martinelli LA; Moreira MZ; Ometto JP; Alcarde AR; Rizzon LA; Stange E; Ehleringer JR
J Agric Food Chem; 2003 Apr; 51(9):2625-31. PubMed ID: 12696948
[TBL] [Abstract][Full Text] [Related]
19. Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters.
González-Lázaro M; Martínez-Lapuente L; Palacios A; Guadalupe Z; Ayestarán B; Bueno-Herrera M; de la Cuesta PL; Pérez-Magariño S
J Sci Food Agric; 2019 Aug; 99(10):4580-4592. PubMed ID: 30891763
[TBL] [Abstract][Full Text] [Related]
20. Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content.
Cilindre C; Liger-Belair G; Villaume S; Jeandet P; Marchal R
Anal Chim Acta; 2010 Feb; 660(1-2):164-70. PubMed ID: 20103158
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]