sparkling wine
- Open AccessProduction Method and Wine Style Influence Metal Profiles in Sparkling WinesHannah M. Charnock, Graham Cairns, Gary J. Pickering, Belinda S. KempAm J Enol Vitic. 2022 73: 170-182 ; DOI: 10.5344/ajev.2022.21051Hannah M. Charnock1Department of Biological Sciences, Faculty of Mathematics & Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, Canada, L2S 3A1;Graham Cairns2Analytical Services Unit, Queen’s University, 99 University Ave., Kingston, ON, Canada, K7L 3N6;Gary J. Pickering1Department of Biological Sciences, Faculty of Mathematics & Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, Canada, L2S 3A1;3Cool Climate Oenology & Viticulture Institute, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, Canada, L2S 3A1;4National Wine and Grape Industry Center, Charles Sturt University, McKeown Drive, Wagga Wagga, NSW 2678, Australia; and5Sustainability Research Centre, University of the Sunshine Coast, 90 Sippy Downs Drive, Sippy Downs, QLD 4556, Australia.Belinda S. Kemp1Department of Biological Sciences, Faculty of Mathematics & Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, Canada, L2S 3A1;3Cool Climate Oenology & Viticulture Institute, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON, Canada, L2S 3A1;
- You have accessRestricted accessAssessing the Sensory Profiles of Sparkling Wine over TimeMaya R. Hood White, Hildegarde HeymannAm J Enol Vitic. 2015 66: 156-163 ; DOI: 10.5344/ajev.2014.14091Maya R. Hood White1Department of Viticulture and Enology, University of California, Davis, CA 95616Hildegarde Heymann1Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessViticulture for Sparkling Wine Production: A ReviewJoanna E. Jones, Fiona L. Kerslake, Dugald C. Close, Robert G. DambergsAm J Enol Vitic. 2014 65: 407-416 ; DOI: 10.5344/ajev.2014.13099Joanna E. Jones1Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Private Bag 98, Hobart, Tasmania, Australia, 7001.Fiona L. Kerslake1Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Private Bag 98, Hobart, Tasmania, Australia, 7001.Dugald C. Close1Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Private Bag 98, Hobart, Tasmania, Australia, 7001.Robert G. Dambergs1Tasmanian Institute of Agriculture, School of Land and Food, University of Tasmania, Private Bag 98, Hobart, Tasmania, Australia, 7001.
- You have accessRestricted accessHigh-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional MethodsFrancesca Patrignani, Maurice Ndagijimana, Pamela Vernocchi, Andrea Gianotti, Claudio Riponi, Fausto Gardini, Rosalba LanciottiAm J Enol Vitic. 2013 64: 258-267 ; DOI: 10.5344/ajev.2012.12096Francesca Patrignani1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, ItalyMaurice Ndagijimana2Researcher, Department of Agricultural Food & Nutritional Science, Agriculture/Forestry Centre, University of Alberta, Edmonton, T6G 2P5, CanadaPamela Vernocchi1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, ItalyAndrea Gianotti3Researcher, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Claudio Riponi4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Fausto Gardini4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Rosalba Lanciotti4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.
- You have accessRestricted accessViticultural Evaluation of French and California Pinot noir Clones Grown for Production of Sparkling WineMichael M. Anderson, Rhonda J. Smith, Molly A. Williams, James A. WolpertAm J Enol Vitic. 2008 59: 188-193 ; DOI: 10.5344/ajev.2008.59.2.188Michael M. Anderson1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.Rhonda J. Smith1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.Molly A. Williams1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.James A. Wolpert1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; and 2Viticulture Farm Advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Suite 109, Santa Rosa, CA 95403.
- You have accessRestricted accessViticultural Evaluation of French and California Chardonnay Clones Grown for Production of Sparkling WineMichael M. Anderson, Rhonda J. Smith, Molly A. Williams, James A. WolpertAm J Enol Vitic. 2008 59: 73-77 ; DOI: 10.5344/ajev.2008.59.1.73Michael M. Anderson1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Santa Rosa, CA 95403.Rhonda J. Smith1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Santa Rosa, CA 95403.Molly A. Williams1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Santa Rosa, CA 95403.James A. Wolpert1Staff research associate, 3Postgraduate researcher, 4Extension viticulturist, Department of Viticulture and Enology, University of California, Davis, CA 95616; 2Viticulture farm advisor, University of California Cooperative Extension, Sonoma County, 133 Aviation Blvd., Santa Rosa, CA 95403.
- You have accessRestricted accessVolatile Compounds by SPME-GC as Age Markers of Sparkling WinesSonia Francioli, Jordi Torrens, Montserrat Riu-Aumatell, Elvira López-Tamames, Susana BuxaderasAm J Enol Vitic. 2003 54: 158-162 ; DOI: 10.5344/ajev.2003.54.3.158Sonia FrancioliDepartament de Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n 08028 Barcelona, SpainJordi TorrensMontserrat Riu-AumatellElvira López-Tamames
- You have accessRestricted accessInfluence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling WinesM. Angeles Pozo-Bayón, Encarnación Pueyo, Pedro J. Martín-Álvarez, Adolfo J. Martínez-Rodríguez, M. Carmen PoloAm J Enol Vitic. 2003 54: 273-278 ; DOI: 10.5344/ajev.2003.54.4.273M. Angeles Pozo-BayónInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainEncarnación PueyoInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainPedro J. Martín-ÁlvarezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainAdolfo J. Martínez-RodríguezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainM. Carmen PoloInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid Spain
- You have accessRestricted accessBrowning of Cava (Sparkling Wine) During Aging in Contact with Lees Due to the Phenolic CompositionM. Ibern-Gómez, C. Andrés-Lacueva, R. M. Lamuela-Raventós, S. Buxaderas, V. L. Singleton, M. C. de la Torre-BoronatAm J Enol Vitic. 2000 51: 29-36 ; DOI: 10.5344/ajev.2000.51.1.29M. Ibern-GómezNutrició i Bromatologia-CeRTA, Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028-Barcelona, SpainC. Andrés-LacuevaR. M. Lamuela-RaventósS. BuxaderasV. L. SingletonM. C. de la Torre-Boronat
- You have accessRestricted accessPromotion of Autolysis Through the Interaction of Killer and Sensitive Yeasts: Potential Application in Sparkling Wine ProductionBryan E. N. Todd, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 2000 51: 65-72 ; DOI: 10.5344/ajev.2000.51.1.65Bryan E. N. ToddDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet