Sparkling wine produced by the traditional méthode champenoise requires a second in‐
bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second …

This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …

Sparkling wines produced by the traditional method owe their peculiar characteristics to a
double process of fermentation and to the ageing with yeast that takes place in the same …

In enology,«grands crus» white wines are traditionally aged by the «sur lies» method, which
consists of keeping the aging wine in contact with the lees (yeasts and organic residues) …

This study shows the changes that occur during the autolysis of yeast in a model wine
medium and in a sparkling wine after 12 months of aging, using Nomarsky Light Microscopy …

Two novel techniques: use of non-Saccharomyces strains coupled with ultrasound treatment
were tested to see their efficiency for accelerating ageing on lees. The combined effects of …

Sparkling wines contain at least three CO 2 pressure bars at 20° C. Carbonic gas is required
to have an endogenous origin, obtained via a second fermentation, in the following …

Research and production developments with respect to wine-making yeasts are reviewed.
Topics covered include: wine-yeast strains; natural versus inoculated vinifications; …

Wine aging on lees is a traditional winemaking practice used during wine processes. After
alcoholic fermentation, the wines are placed in barrels or in stainless steel tank with their …

Sparkling wine made by the traditional method (Méthode Traditionelle) develops a distinct
and desirable flavour and aroma profile attributed to proteolytic processes during prolonged …