Wine aging is an important process to produce high-quality wines. Traditionally, wines are
aged in oak barrel aging systems. However, due to the disadvantages of the traditional …

Aeration in beverages, which is manifested as foam or bubbles, increases the sensory
preference among consumers. They are either entrapped within the beverage or float at the …

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 …

Sparkling wines are produced by a secondary fermentation of a base wine followed by a
prolonged ageing in contact with lees. In the traditional method, the refermentation takes …

Abstract Background and Aims Yeast autolysis is understood to be primarily responsible for
giving traditional method sparkling wines complex and developed aromas. The contribution …

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the
chitosan-calcium alginate double layer microcapsules, for the production of Riesling …

Commercial sparkling wine production represents a relatively low but important part of the
Croatian wine production, especially in the Zagreb county. This study presents the results of …

In this work, the aromatic characterization of commercially available Prosecco wines with a
price range between EUR 7 and 13 was carried out. These wines came from three different …

This study constitutes the first characterization of Brazilian sparkling wines in terms of their
aromatic compounds. The wines were produced by a traditional method with five classical …

High quality sparkling wine made by the traditional method requires a second alcoholic
fermentation of a base wine in sealed bottles, followed by an aging time in contact with yeast …