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Journal articles on the topic 'Champagne and other sparkling wines'

Author: Grafiati

Published: 26 July 2024

Last updated: 31 July 2025

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1

Sommer, Stephan, Stella J. Sommer, Connie Liu, Olivia Burken, and Andrea Faeth Anderson. "The Impact of Microbial Activity on the Chemical Composition and Aroma Profile of Traditional Sparkling Wines." Fermentation 10, no. 4 (2024): 212. http://dx.doi.org/10.3390/fermentation10040212.

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Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective wa

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Araujo, M. V., G. Lo Monaco, D. Callegaro de Menezes, and K. L. Bruch. "The different representations of sparkling wine, convergences and divergences between designation in Brazil and France." BIO Web of Conferences 15 (2019): 03017. http://dx.doi.org/10.1051/bioconf/20191503017.

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This study aims to understand the convergences and divergences between the social representations associated with the different terms used to designate sparkling wine in Brazil and in France. For this purpose, we carried a verbal association task to collect the social representation content in Brazil and France. It was word inductor in Brazil: sparkling wine, sparkling wine moscatel, cider, and Champagne. In France, sparkling wine, pétillant wine, crémant wine, and Champagne. There are common terms used to designate sparkling wine that still confuses consumers. The data was analyzed by ascendi

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Verdonk, Naomi, John Wilkinson, Julie Culbert, Renata Ristic, Karma Pearce, and Kerry Wilkinson. "Toward a model of sparkling wine purchasing preferences." International Journal of Wine Business Research 29, no. 1 (2017): 58–73. http://dx.doi.org/10.1108/ijwbr-10-2015-0048.

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Purpose This paper aims to provide further insight into factors influencing Australian consumers’ purchasing preferences for sparkling wine, including champagne. Design/methodology/approach Focus groups were conducted and thematic analysis was undertaken to identify factors influencing sparkling wine consumers’ purchasing preferences. Findings Personal taste was found to influence choice of a sparkling wine rather than another type of beverage, and selection of a particular style and brand of sparkling wine. Country or region of origin was found to be important, often linked to the product bei

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Cilindre, Clara, Céline Henrion, Laure Coquard, et al. "Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?" Molecules 26, no. 15 (2021): 4434. http://dx.doi.org/10.3390/molecules26154434.

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The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. The aim of this study was to assess whether a low temperature (13 °C) or a high temperature (20 °C) during the in-bottle fermentation might have an

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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (2022): 27. http://dx.doi.org/10.3390/beverages8020027.

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Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al.

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Pickering, Gary J., Marcus Duben, and Belinda Kemp. "The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics." Beverages 8, no. 2 (2022): 27. http://dx.doi.org/10.3390/beverages8020027.

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Wine label information is an important aid for consumers in making purchase decisions. However, the influence of label information types in the context of sparkling wines is poorly understood, despite the global growth of this product class. Using an online survey of 576 Ontario sparkling wine consumers, we sought to examine this knowledge gap using two complementary approaches. First, participants were presented with a set of two mock sparkling wine labels, selected at random, from a set of eight conditions. One condition (control) contained all seven of the information types from Shaw et al.

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7

Velikova, Natalia, Steve Charters, Joanna Fountain, Caroline Ritchie, Nicola Fish, and Tim Dodd. "Status or fun? A cross-cultural examination of young consumers’ responses to images of champagne and sparkling wine." British Food Journal 118, no. 8 (2016): 1960–75. http://dx.doi.org/10.1108/bfj-12-2015-0497.

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Purpose – The purpose of this paper is to test Luna and Gupta’s (2001) investigative framework on the interaction of cultural values and consumer behaviour by conducting a cross-cultural comparison of young wine consumers’ interpretation of images of champagne and sparkling wine. The research examined consumer responses to the images through the prism of the relationship between symbolism, ritual and myth, as well as other related values. Design/methodology/approach – In a series of focus groups with consumers from four anglophone countries (the USA, New Zealand, Australia and the UK), six ima

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Lutkov, Igor, Alexander Makarov, and Natalia Shmigelskaya. "Quality Assessment of Young Sparkling Wines of Crimean Indigenous Grape Varieties." Food Processing: Techniques and Technology 54, no. 1 (2024): 1–17. http://dx.doi.org/10.21603/2074-9414-2024-1-2483.

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Most domestic sparkling wines are made of traditional champagne grape varieties. However, indigenous Crimean cultivars could increase the output of high-quality original beverages if a proper technology was introduced.  This research featured young sparkling wines from Crimean grape varieties, i.e., Soldaya, Shabash, Kokur Beliy, Sary Pandas, Kefesiya, Dzhevat Kara, and Ekim Kara. Organic acids, sugars, glycerin, phenolic substances, and ethanol were determined by high performance liquid chromatography; the content of amine nitrogen was measured by formalin titration. The optical profile

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9

Prokes, Kamil, Mojmir Baron, Jiri Mlcek, et al. "The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine." Fermentation 8, no. 1 (2022): 36. http://dx.doi.org/10.3390/fermentation8010036.

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This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants

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Pages, J. "Contribution of multiple factor analysis to sensory data study." OENO One 30, no. 4 (1996): 221. http://dx.doi.org/10.20870/oeno-one.1996.30.4.1713.

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<p style="text-align: justify;">Multiple Factor Analysis (MFA) deals with data in which a set of individuals is described by several sets of variables. Such data are frequently encountered in sensory analysis, for example whcn we wartt to compare panels, or to point out relationships between sensory data and chemical data. We present an application of MFA to data in which 50 sparkling wines (including 26 champagnes) are evaluated by 32 assessors (amateurs and oenologists) through 24 descriptors. Here, wines play the role of individuals ; the variables are the 32 x 24 descriptors ; one gr

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Cellier, Robin, Sylvain Berail, Julien Barre, et al. "Analytical strategies for Sr and Pb isotopic signatures by MC-ICP-MS applied to the authentication of Champagne and other sparkling wines." Talanta 234 (November 2021): 122433. http://dx.doi.org/10.1016/j.talanta.2021.122433.

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Mihaela Dana Pop, A. A. "The Influence of Physical-Chemical Parameters on the Sensory Evaluation of Sparkling Wines." Annals of "Valahia" University of Târgovişte. Agriculture 16, no. 2 (2024): 36–39. https://doi.org/10.2478/agr-2024-0017.

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Abstract Sparkling wines are wines obtained through the second fermentation of still wines, and they contain an overpressure of carbon dioxide formed during this process. Champagne is the most famous sparkling wine in the world, produced exclusively in the Champagne region of France using the bottle fermentation method, also known as the traditional or champenoise method. Another widely known sparkling wine is Prosecco, which is produced in the Treviso region of Italy using the Charmat-Martinotti method of fermentation in pressurized tanks. This article aims to provide an overview of the physi

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Verdonk, Naomi, Renata Ristic, Julie A. Culbert, Karma Pearce, and Kerry L. Wilkinson. "Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument." Foods 10, no. 3 (2021): 488. http://dx.doi.org/10.3390/foods10030488.

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This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were meas

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Liger-Belair, Gérard, and Clara Cilindre. "Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines." Annual Review of Analytical Chemistry 14, no. 1 (2021): 21–46. http://dx.doi.org/10.1146/annurev-anchem-061318-115018.

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The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO2 found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dis

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Martin, Glenn E., Harold W. Krueger, and James M. Burggraff. "Radiocarbon 14C Differentiation of Sparkling and Carbonated Wines." Journal of AOAC INTERNATIONAL 68, no. 3 (1985): 440–43. http://dx.doi.org/10.1093/jaoac/68.3.440.

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Abstract Specific 14C-activities, percent of modern 14C-activity, and calculated percent of fermentation CO2 are presented for CO2 contained in commercial sparkling wines, labeled as champagne or produced by the bulk (charmat) process. These data are given for the production years 1976–1982. The survey encompassed effervescent wines produced in Spain, Italy, West Germany, California, and New York. Addition of synthetic CO2 to approximately 40 samples represented as sparkling wines was indicated by low 14C-activities of CO2 in these wines. Data for 14C-activity were also presented for the ethan

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Тугуши, В. А. "Кластерный анализ рынка винодельческой продукции в Российской Федерации". Vestnik of Russian New University. Series "Man and society", № 1 (31 січня 2025): 54–61. https://doi.org/10.18137/rnu.v9276.25.01.p.054.

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Значительный рост спроса на игристые вина при расширении ассортимента напитков, в том числе отечественных, определяет актуальность данного исследования. Однако большой ассортимент может привести к трудностям выбора. Целью исследования является кластерный анализ различных игристых напитков по определенным критериям. Результатом исследования стала разбивка выбранных игристых вин на три кластера: регион производства, сортовой состав и ценовой диапазон. К первому кластеру относятся вина из самого известного региона – Шампань, Франция, во вторую группу вошли белые игристые вина из белых сортов вино

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17

Badyorko, Igor, and Valerii Sytnikov. "AUTOMATIC CONTROL COMPUTER SYSTEM OF PRESSURE IN THE LIQUID CARBON DIOXIDE TANK." ELECTRICAL AND COMPUTER SYSTEMS 37, no. 113 (2023): 62–66. http://dx.doi.org/10.15276/eltecs.37.113.2023.07.

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Abstract. The article was reviewed the automatic control system structural diagram of pressure in the liquid carbon dioxide tank for the production of sparkling and champagne wines and was obtained the efficiency by the enterprise when the system is implemented in the work process are considered. Keywords: Computer system, automatic regulation, production.

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18

Тараненко, В. И., М. А. Назаренко та А. А. Бложко. "ВЛИЯНИЕ ФОРМЫ БУТЫЛКИ НА ФОРМИРОВАНИЕ РАВНОВЕСНОГО СОСТОЯНИЯ ИГРИСТОГО ВИНА". Известия вузов. Пищевая технология, № 1(399) (27 квітня 2025): 61–65. https://doi.org/10.26297/0579-3009.2025.1.8.

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Пенистые и игристые свойства являются основными показателями при оценке игристых вин. Образование пены и ее продолжительность напрямую связаны с химическим составом вина. Игристые вина, произведенные по классической технологии, традиционно разливают в бутылки типа шампанское. Исследовано влияние формы бутылки на показатели пенообразования игристого вина. В качестве материалов исследования использовали купажированное игристое вино брют из винограда сортов антей, пино нуар и шардоне, разлитое в бутылки двух образцов: классической формы в стиле шампанское и нестандартной формы Монро. Установлено,

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Liger-Belair, G. "The physics behind the fizz in champagne and sparkling wines." European Physical Journal Special Topics 201, no. 1 (2012): 1–88. http://dx.doi.org/10.1140/epjst/e2012-01528-0.

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20

Cellier, Robin, Sylvain Bérail, Julien Barre, et al. "Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines." Molecules 26, no. 16 (2021): 5104. http://dx.doi.org/10.3390/molecules26165104.

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The 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin. Musts (i.e., grape juice) and base wines were also analyzed to study the evolution of the Sr isotopic ratio during the elaboration process of sparkling wine. The results demonstrate that there is a very homogeneous Sr isotopic ratio (87Sr/86Sr = 0.70812, n = 37) and a narrow span of variability (2σ = 0.00007, n = 37). Moreover, the Sr concentrations in Champagnes have also low var

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Crouvisier Urion, Kevin, Jean-Pierre Bellat, Gérard Liger-Belair, Régis D. Gougeon, and Thomas Karbowiak. "Unravelling CO2 transfer through cork stoppers for Champagne and sparkling wines." Food Packaging and Shelf Life 27 (March 2021): 100618. http://dx.doi.org/10.1016/j.fpsl.2020.100618.

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Liger-Belair, Gérard, and Thomas Séon. "Bubble dynamics in champagne and sparkling wines: Recent advances and future prospects." European Physical Journal Special Topics 226, no. 1 (2017): 1–2. http://dx.doi.org/10.1140/epjst/e2017-02677-8.

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Liger-Belair, Gérard. "Effervescence in champagne and sparkling wines: From grape harvest to bubble rise." European Physical Journal Special Topics 226, no. 1 (2017): 3–116. http://dx.doi.org/10.1140/epjst/e2017-02678-7.

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Séon, T., and G. Liger-Belair. "Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation." European Physical Journal Special Topics 226, no. 1 (2017): 117–56. http://dx.doi.org/10.1140/epjst/e2017-02679-6.

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Jos, A., I. Moreno, A. G. González, G. Repetto, and A. M. Cameán. "Differentiation of sparkling wines (cava and champagne) according to their mineral content." Talanta 63, no. 2 (2004): 377–82. http://dx.doi.org/10.1016/j.talanta.2003.11.015.

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Raymond Eder, María Laura, and Alberto Luis Rosa. "Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method." Fermentation 7, no. 4 (2021): 321. http://dx.doi.org/10.3390/fermentation7040321.

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Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental res

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Araujo, Marcos Vinícius, Grégory Lo Monaco, and Kelly Lissandra Bruch. "Social Mobility and the Social Representation of Sparkling Wine in Brazil and France." Wine Economics and Policy 10, no. 1 (2021): 89–100. http://dx.doi.org/10.36253/wep-8873.

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Wine is a social object, established in the Old World and later migrated to the New World. Champagne is an internationally important and famous French sparkling wine, significantly present worldwide. Brazil, a New-World wine producer, has a recent but expanding history of sparkling wine production and consumption. As to its social aspect, this product has different representations and roles in both these countries. Therefore, this study aims to understand how culture and social status influence the organization of social representations associated with sparkling wines in Brazil and France. Thu

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Ferrer-Alos, Llorenç. "Commercial Structures and the Globalisation of Viticulture in Catalonia: From Brandy to Wine and Cava (Eighteenth–Twentieth Centuries)." Historical Review/La Revue Historique 17 (May 26, 2021): 251. http://dx.doi.org/10.12681/hr.27073.

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This paper analyses the evolution of viticulture in Catalonia since theeighteenth century, when the industry entered the international market, with massive exports of brandy to northern Europe and the Spanish colonial market. In the nineteenth century, Catalan viticultural produce was exported mainly to Latin America in exchange for the importation of cotton. After the phylloxera crisis, viticulture experienced difficulty in internationalisation until the specialisation in cava, a sparkling wine made in the same way as champagne, kept the wine production going. In the twenty-first century, the

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Pishchikov, Gennady B., and Vladimir A. Lazarev. "Efficiency Evaluation of the Biogeneration Process in a Modernized Wine Champagne Plant." Food Industry 9, no. 3 (2024): 43–55. http://dx.doi.org/10.29141/2500-1922-2024-9-3-5.

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In recent years, a man pays much attention to quality improvement of sparkling wines, its organoleptic qualities, safety, nutritional and biological value. Among the most important factors increasing biogeneration process efficiency, there is the uniformity of the cell distribution on the sorbent along the biogenerator height and its rotation on the nozzle elements to be mentioned. The research aim is the effectiveness evaluation of the developed technical and technological solutions targeted to organize a uniform yeast cell distribution along the height and cross-section of the sorption colum

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Dubinina, E. V., A. A. Moiseeva, D. V. Andrievskaya, and V. A. Trofimchenko. "Effect of external factors on the stability of sparkling wine quality during storage." Food systems 6, no. 2 (2023): 130–38. http://dx.doi.org/10.21323/2618-9771-2023-6-2-130-138.

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The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging quality. The current regulatory documentation regulates certain requirements for the storage conditions of sparkling wines, but they are often violated during transportation and storage, which leads to a significant deterioration in the quality of products. This review is devoted to the study of changes in the quality characteristics of wines d

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de Souza Nascimento, Antonio, Joyce de Souza, Marcos dos Santos Lima, and Giuliano Pereira. "Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region." Beverages 4, no. 4 (2018): 103. http://dx.doi.org/10.3390/beverages4040103.

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São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lee

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Rossetto, Luca, and Luigi Galletto. "Retail strategies for rosé wines in Italy: a hedonic price analysis." International Journal of Wine Business Research 31, no. 3 (2019): 282–302. http://dx.doi.org/10.1108/ijwbr-03-2018-0013.

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Purpose The purpose of this paper is to analyze the market of rosé wines in Italy, to outline retail strategies and to investigate to what extent the price is affected by branding these wines. Design/methodology/approach A survey has been carried out on retailers by collecting data about wines as intrinsic attributes (grape variety, blending, origin, alcohol content, etc.) and extrinsic attributes (brand, price, packaging, etc.) and about outlet and retail environment. The hedonic analysis required a rearrangement of data survey, while a Box-Cox transformation allowed to control the strong het

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Jagatić Korenika, Ana-Marija, Darko Preiner, Ivana Tomaz, and Ana Jeromel. "Volatile Profile Characterization of Croatian Commercial Sparkling Wines." Molecules 25, no. 18 (2020): 4349. http://dx.doi.org/10.3390/molecules25184349.

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Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher al

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Schmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel, and D. Häge. "Application of yeast with reduced alcohol yield for sparkling wine production." BIO Web of Conferences 12 (2019): 02021. http://dx.doi.org/10.1051/bioconf/20191202021.

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Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity valu

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Cisilotto, Bruno, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, and Sergio Echeverrigaray. "Are the characteristics of sparkling wines obtained by the Traditional or Charmat methods quite different from each other?" OENO One 57, no. 1 (2023): 321–31. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7313.

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In this study, we performed an analytical and sensorial comparison between sparkling wines produced by the Traditional and Charmat methods using the same base wine, yeast strain, inoculum, and aged on the lees during the same periods. The absence of evident differences in the results of the analyses of physicochemical and volatile compounds was confirmed by the sensory analysis. In general, during the tests, more evaluators could identify differences in the first stages in which sensory analyses were performed. As the ageing time on the lees increase, fewer evaluators could differentiate betwe

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Konakovsky, V., M. Focke, K. Hoffmann-Sommergruber, et al. "Levels of Histamine and other Biogenic Amines in Red Wines and Sparkling Wines." Journal of Allergy and Clinical Immunology 127, no. 2 (2011): AB242. http://dx.doi.org/10.1016/j.jaci.2010.12.962.

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Navarro-Abril, Ainhoa, Javier Saurina, and Sònia Sentellas. "Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality." Beverages 8, no. 4 (2022): 69. http://dx.doi.org/10.3390/beverages8040069.

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Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric metho

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Nesbitt, Alistair, Stephen Dorling, Richard Jones, et al. "Climate change projections for UK viticulture to 2040: a focus on improving suitability for Pinot Noir." OENO One 56, no. 3 (2022): 69–87. http://dx.doi.org/10.20870/oeno-one.2022.56.3.5398.

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Between 1981–2000 and 1999–2018, growing season average temperatures (GST) in the main UK viticulture regions have warmed ~1.0 °C and are now more reliably >14.0 °C GST. This warming has underpinned the rapid expansion of the UK viticulture sector and its current focus on growing grape varieties for sparkling wine. Near-term (2021–2040) climate change may condition opportunities for further variety and/or wine style changes. Using the latest high-resolution (5 km) ensemble (×12) of downscaled climate change models for the UK (UK Climate Projections; UKCP18) under Representative Concentratio

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Ubeda, Cristina, María Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rubén Del Barrio-Galán, and Álvaro Peña-Neira. "Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines." Foods 10, no. 2 (2021): 390. http://dx.doi.org/10.3390/foods10020390.

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The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosag

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Moriaux, Anne-Laure, Raphaël Vallon, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, and Virginie Zeninari. "Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines." Sensors and Actuators B: Chemical 257 (March 2018): 745–52. http://dx.doi.org/10.1016/j.snb.2017.10.165.

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Liu, Anyu, and Haiyan Song. "Analysis and Forecasts of the Demand for Imported Wine in China." Cornell Hospitality Quarterly 62, no. 3 (2021): 371–85. http://dx.doi.org/10.1177/1938965520981070.

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The aim of this study is to investigate the long-term determinants of China’s imported wine demand and to forecast wine imports from 2019 to 2023 using econometric methods. Auto-regressive distributed lag models are developed based on neoclassical economic demand theory to investigate the long-term determinants of China’s demand for imported bottled, bulk, and sparkling wine from the top five countries of origin. The empirical results demonstrate that income is the most important determinant of China’s imported wine demand, and that price only plays a significant role in a few markets. Substit

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Liger-Belair, Gérard. "The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review." Journal of Agricultural and Food Chemistry 53, no. 8 (2005): 2788–802. http://dx.doi.org/10.1021/jf048259e.

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Naspetti, Simona, Francesca Alberti, Massimo Mozzon, Sara Zingaretti, and Raffaele Zanoli. "Effect of information on consumer preferences and willingness-to-pay for sparkling mock wines." British Food Journal 122, no. 8 (2019): 2621–38. http://dx.doi.org/10.1108/bfj-06-2019-0469.

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Purpose The purpose of this paper is to explore the role of information about alcohol content, organic labelling and packaging on consumer preferences and willingness-to-pay (WTP) of non-alcoholic sparkling mock wines. Design/methodology/approach In a two-step study, the consumer’s expectations and overall liking of two novel brands of mock wines were investigated by focus groups followed by a common hedonic test combined with a choice experiment aimed at measuring consumer WTP. A total of 240 consumers were assigned to two tasting groups of equal size: all were presented at least one brand of

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Franceschi, Deborah, Giovanna Lomolino, Ryo Sato, Simone Vincenzi, and Alberto De Iseppi. "Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines." Beverages 9, no. 2 (2023): 52. http://dx.doi.org/10.3390/beverages9020052.

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Umami is a fundamental taste, associated with the molecules of monosodium glutamate and other amino acids and nucleotides present in many fermented foods and beverages, including wine. Umami also plays the role of flavor enhancer and prolongs the aftertaste. In this research, monosodium glutamate and aspartate, responsible for the umami taste, were quantified in Italian still and sparkling white wines aged through contact with yeasts. The wines were studied from a sensory point of view to quantify the perception of umami and relate it to other sensory parameters. The results show that monosodi

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Mir-Cerdà, Aina, Anaïs Izquierdo-Llopart, Javier Saurina, and Sonia Sentellas. "Oenological Processes and Product Qualities in the Elaboration of Sparkling Wines Determine the Biogenic Amine Content." Fermentation 7, no. 3 (2021): 144. http://dx.doi.org/10.3390/fermentation7030144.

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The biogenic amine (BA) content in wines is dependent on the fermentation processes and other oenological practices, as well as on grape quality. These compounds can participate in different cellular functions in humans; however, the intake of high amounts can provoke some toxicological effects. For that reason, controlling the evolution of biogenic amines in wine production processes is of extreme importance. This work aims to assess the occurrence of biogenic amines in sparkling wines and related samples, including musts, base wines, stabilized wines, and three-month and seven-month aged spa

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Gnoinski, Gail B., Dugald C. Close, Simon A. Schmidt, and Fiona L. Kerslake. "Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine." Beverages 7, no. 3 (2021): 50. http://dx.doi.org/10.3390/beverages7030050.

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Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18

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Lengyel, Péter, Éva Török, and István Füzesi. "Szerzői kapcsolatháló-elemzés a gyöngyöző borokról szóló tudományos cikkek alapján." Információs Társadalom 18, no. 2 (2018): 98. http://dx.doi.org/10.22503/inftars.xviii.2018.2.6.

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A tanulmány a gyöngyöző borokkal kapcsolatban 1989 és 2015 között megjelent 359 tudományos cikket elemzi több szempont alapján. Az elemzések során azt vizsgáljuk, hogyan alakul a publikálások száma az évek múlásával, mely országok, illetve mely folyóiratok foglalkoznak leginkább a választott témával. A publikációk szerzőinek kapcsolatát illetően pedig arra keressük a választ, hogyan viszonyulnak egymáshoz a szerzők; egyedül, kis vagy nagy csoportokba tömörülve publikálnak leginkább, illetve lehet-e kiemelni a témában meghatározó szerzőket.  ---  Co-authorship network an

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Pittari, Elisabetta, Sofia Catarino, Mário C. Andrade, and Jorge M. Ricardo-da-Silva. "Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses." Ciência e Técnica Vitivinícola 33, no. 1 (2018): 47–57. http://dx.doi.org/10.1051/ctv/20183301047.

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Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic character

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Vidal-Carou, M. C., M. L. Izquierdo-Pulido, and A. Mariné-Font. "Spectrofluorometric Determination of Histamine in Wines and Other Alcoholic Beverages." Journal of AOAC INTERNATIONAL 72, no. 3 (1989): 412–15. http://dx.doi.org/10.1093/jaoac/72.3.412.

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Abstract The spectrofluorometric determination of histamine in wines, other alcoholic beverages, and vinegars is described. Histamine is extracted with n-butanol, transferred to hydrochloric acid, and subjected to a condensation reaction with o-phthalaldehyde (OPT). The method was tested for sensitivity (0.03 ppm limit of detection and 0.08 ppm limit of determination), precision (6.4% CV for a content of 1.25 ppm and 19.5% CV for a content of 0.25 ppm), accuracy (97.1%), recovery (90.6-96.9%), and lack of interference by histidine. The method can be applied to wine, must, beer, champagne, cide

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Liu, Pin-He, Céline Vrigneau, Thomas Salmon, et al. "Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region." Molecules 23, no. 6 (2018): 1372. http://dx.doi.org/10.3390/molecules23061372.

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