The sometimes contradictory role attributed by scientists to lees in wine production is
discussed in this review. Studies dealing with the importance of lees in the natural removal …

The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While 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 …

A simple and reproducible method for qualitative and quantitative analysis of phenolic
compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid …

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 …

Nineteen phenolic compounds including hydroxybenzoic acids, hydroxycinnamic acids,
flavonoids, phenolic alcohols, and phenolic aldehydes have been identified and quantified …

Over the last decade, the global demand for sparkling wine has surged by 40%, with
Hungary being a pivotal player in this industry due to its rich history in wine production …

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 …

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 …

Thirty-two phenolic compounds of low molecular weight were identified in 36 white, blanc de
noir, and rosé sparkling wines by using HPLC with photodiode array and mass spectrometry …