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 …

Proteins are typically present in wines in low concentrations, contributing little to their
nutritive value. However, they assume a considerable technological and economical …

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 …

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 …

The RRR‐α‐tocopheryl succinate form of vitamin E inhibits the proliferation of estrogen
receptor‐positive and estrogen receptor‐negative human breast cancer cell lines in a dose …

Wine lees, a sludge-like material mainly consisting of yeast cells, are rich in mannoproteins.
However, no reports on the extraction of mannoproteins from wine lees to be used as …

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 …

In this review, the latest results about the chemical physics behind the bubbling properties of
Champagne and sparkling wines are collected and fully illustrated. The chemistry of carbon …

ABSTRACT TO ESTABLISH a sterilization method with minimal heating, the effect of high
pressure on bacteriostasis was studied using thermoduric spores of Bacillus …

The increase in the height of the wine contained in a tube, when air is passed through a
fritted plate placed at its bottom was measured and used to evaluate the foam characteristics …