Citations (30)
Keep up to date with the latest research on this topic with citation updates for this article.
Articles from other publishers (30)
Gérard Liger-Belair, Chloé Khenniche, Clara Poteau, Carine Bailleul, Virginie Thollin & Clara Cilindre. (2023) Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!. ACS Omega 8:25, pages 22844-22853.
Crossref
Crossref
Bruna Dachery, Karolina Cardoso Hernandes, Cláudia Alcaraz Zini, Juliane Elisa Welke & Vitor Manfroi. (2023) Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional). European Food Research and Technology.
Crossref
Crossref
Matteo Marangon, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer Bellon & Giuseppina P. Parpinello. (2023) Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines. Foods 12:10, pages 1995.
Crossref
Crossref
María Ignacia Lambert-Royo, Cristina Ubeda, Rubén Del Barrio-Galán, Nathalie Sieczkowski, Joan Miquel Canals, Álvaro Peña-Neira & Mariona Gil i Cortiella. (2022) The diversity of effects of yeast derivatives during sparkling wine aging. Food Chemistry 390, pages 133174.
Crossref
Crossref
Irina Gribkova, Mikhail Eliseev, Maxim Zakharov, Olga Kosareva & Varvara Zakharova. (2022) Developing colloidal structure of beer by grain organic compounds. Foods and Raw Materials, pages 318-328.
Crossref
Crossref
P. Pons‐Mercadé, P. Giménez, G. Vilomara, M. Conde, A. Cantos, N. Rozès, S. Ferrer, J.M. Canals & F. Zamora. (2021) Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method. Australian Journal of Grape and Wine Research 28:3, pages 347-357.
Crossref
Crossref
Pere Pons-Mercadé, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Nicolas Rozès, Sergi Ferrer, Joan Miquel Canals & Fernando Zamora. 2022. Grapes and Wine. Grapes and Wine.
Hayden R. Jones-Moore, Rebecca E. Jelley, Matteo Marangon & Bruno Fedrizzi. (2022) The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking. Food Hydrocolloids 123, pages 107150.
Crossref
Crossref
Cai-Lin Kong, Dan-Ye Zhu, Yu Zhao, Tian-Yi Zhao & Yong-Sheng Tao. (2022) Spent yeast polysaccharides in mixed alcoholic fermentation between Pichia kluyveri, Pichia fermentans and Saccharomyces cerevisiae retarded wine fruity ester hydrolysis. Journal of Food Composition and Analysis 105, pages 104200.
Crossref
Crossref
Andra Dinache, Mihail-Lucian Pascu & Adriana Smarandache. (2021) Spectral Properties of Foams and Emulsions. Molecules 26:24, pages 7704.
Crossref
Crossref
María Laura Raymond Eder & Alberto Luis Rosa. (2021) Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method. Fermentation 7:4, pages 321.
Crossref
Crossref
Gérard Liger-BelairClara Cilindre. (2021) Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines. Annual Review of Analytical Chemistry 14:1, pages 21-46.
Crossref
Crossref
Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard & Gérard Liger-Belair. (2021) Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?. Molecules 26:15, pages 4434.
Crossref
Crossref
Giorgia Perpetuini, Noemi Battistelli, Fabrizia Tittarelli, Giovanna Suzzi & Rosanna Tofalo. (2021) Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines. LWT 146, pages 111407.
Crossref
Crossref
Igor Lutkov, Dmitry Yermolin, Daria Zadorozhnaya & Nataliya Lutkova. (2021) Perspective Yeast Races for Young Sparkling Wines with a Muscat Aroma. Food Processing: Techniques and Technology 51:2, pages 312-322.
Crossref
Crossref
Domen Škrab, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Francesco Degano, Silvia Carlin, Panagiotis Arapitsas, Domenico Masuero & Urška Vrhovšek. (2021) Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. Metabolites 11:5, pages 331.
Crossref
Crossref
Pere Pons-Mercadé, Pol Giménez, Jordi Gombau, Glòria Vilomara, Marta Conde, Antoni Cantos, Nicolas Rozès, Joan-Miquel Canals & Fernando Zamora. (2021) Oxygen consumption rate of lees during sparkling wine (Cava) aging; influence of the aging time. Food Chemistry 342, pages 128238.
Crossref
Crossref
Anne-Laure Moriaux, Raphaël Vallon, Florian Lecasse, Nicolas Chauvin, Bertrand Parvitte, Virginie Zéninari, Gérard Liger-Belair & Clara Cilindre. (2021)
How Does Gas-Phase CO
2
Evolve in the Headspace of Champagne Glasses?
. Journal of Agricultural and Food Chemistry 69:7, pages 2262-2270.
Crossref
Crossref
Cristina Ubeda, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán & Álvaro Peña-Neira. (2021) Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines. Foods 10:2, pages 390.
Crossref
Crossref
Cassandra L. Pegg, Toan K. Phung, Christopher H. Caboche, Suchada Niamsuphap, Marshall Bern, Kate Howell & Benjamin L. Schulz. (2021) Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine. Molecular & Cellular Proteomics 20, pages 100020.
Crossref
Crossref
Igor Lutkov. (2021) Using the microflora of grapes for the production of young sparkling wines. E3S Web of Conferences 285, pages 05015.
Crossref
Crossref
Rafaela Debastiani, Carla Eliete Iochims dos Santos & Johnny Ferraz Dias. (2021) Elemental characterization of sparkling wine and cork stoppers. Current Research in Food Science 4, pages 670-678.
Crossref
Crossref
Shweta Deotale, Sayantani Dutta, J. A. Moses, V. M. Balasubramaniam & C. Anandharamakrishnan. (2020) Foaming Characteristics of Beverages and Its Relevance to Food Processing. Food Engineering Reviews 12:2, pages 229-250.
Crossref
Crossref
Mattia Di Gaspero, Paolo Ruzza, Rohanah Hussain, Claudia Honisch, Barbara Biondi, Giuliano Siligardi, Matteo Marangon, Andrea Curioni & Simone Vincenzi. (2020) The Secondary Structure of a Major Wine Protein is Modified upon Interaction with Polyphenols. Molecules 25:7, pages 1646.
Crossref
Crossref
T Drozdova, A Biryukov, N Kachaeva, M Nazarenko, L Stribizheva & V Strukova. (2020) Implementation of techniques and design of equipment for the production of the food liquids. Journal of Physics: Conference Series 1499:1, pages 012003.
Crossref
Crossref
Bruna Condé, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith & Kate S. Howell. (2019) Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines. Beverages 5:3, pages 54.
Crossref
Crossref
Cristina Ubeda, Ingeborg Kania-Zelada, Rubén del Barrio-Galán, Marcela Medel-Marabolí, Mariona Gil & Álvaro Peña-Neira. (2019) Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Food Research International 119, pages 554-563.
Crossref
Crossref
Nedret Ivit & Belinda Kemp. (2018) The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine. Fermentation 4:3, pages 73.
Crossref
Crossref
Paola Di Gianvito, Giorgia Perpetuini, Fabrizia Tittarelli, Maria Schirone, Giuseppe Arfelli, Andrea Piva, Francesca Patrignani, Rosalba Lanciotti, Lino Olivastri, Giovanna Suzzi & Rosanna Tofalo. (2018) Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production. Food Research International 109, pages 552-560.
Crossref
Crossref
Mark Crumpton, Andrew Atkinson & Matteo Marangon. (2018) Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine. Beverages 4:2, pages 27.
Crossref
Crossref