This review critically evaluates and discusses groundwork and recent studies on the
extraction, characteristics, properties, bioactivities, and applications of the water-soluble non …

The visual properties of sparkling wine including foam and bubbles are an indicator of
sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS) …

The chemical composition of sparkling wines is directly related to their foam quality, but the
compounds responsible are not yet completely established. This work aims at identifying the …

Polysaccharides are one of the major classes of macromolecules found in wines. They play
a critical role in stabilizing other molecules in solution and thus are able to modify both the …

Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties
of sparkling wine depend on a complex interplay between the chemical and biochemical …

Press fractioning is an important step in the production of sparkling base wines to segregate
the grape juices with different qualities. Grape juice fractions were collected during the …

BACKGROUND Verdejo and Tempranillo are traditional varieties for producing still wines;
however, they could provide an alternative for the manufacturing of sparkling wines …

Exopolysaccharide produced by the yeast Papiliotrema flavescens, isolated from wine grape
berries of Champagne vineyard, was investigated for both chemical and functional …

Two analytical separation methods—size-exclusion chromatography and asymmetrical flow
field-flow fractionation—were implemented to evaluate the integrity of the colloidal …

Polysaccharides and oligosaccharides released into Malvar white wines elaborated through
pure, mixed, and sequential cultures with Torulaspora delbrueckii CLI 918 and …