Bibliografías temáticas / Champagne and other sparkling wines

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Literatura académica sobre el tema "Champagne and other sparkling wines"

Autor: Grafiati
Publicado: 26 de julio de 2024
Última modificación: 31 de julio de 2025

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Artículos de revistas sobre el tema "Champagne and other sparkling wines"

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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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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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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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Libros sobre el tema "Champagne and other sparkling wines"

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Ltd, Mintel International Group, ed. Champagne and other sparkling wines: Fridges and freezers ; further processed poultry ; kitchen furniture ; make-up ; seafood. Mintel International, 1996.

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Group, Mintel International, ed. Food and drink - September 1998: Alcoholic soft drinks, champagne and other sparkling wine, cheapest on display foods, further processed poultry, seafood. Mintel International Group, 1998.

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Stevenson, Tom. Millennium champagne & sparkling wine guide. Dorling Kindersley Pub., 1999.

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Jane, MacQuitty, ed. Jane MacQuitty's guide to champagne and sparkling wines. Mitchell Beazley, 1993.

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Juhlin, Richard. Richard Juhlin champagne guide. Richard Juhlin Pub., 2008.

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King, Alice. Fabulous fizz: Choosing champagne and spakling wine for every occasion. Time Life Books, 1999.

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Group, Christie's International, ed. Christie's world encyclopedia of champagne & sparkling wine. Absolute, 2003.

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Hunt, Maria C. The bubbly bar. Clarkson Potter / Publishers, 2009.

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Ginsburg, Daniel E. The art and business of champagne. McFarland, 2006.

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Tucker, Julie. Wine passport Bubbly: The handy guide to sparkling wines : drink like a local. SmartsCo, 2005.

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Capítulos de libros sobre el tema "Champagne and other sparkling wines"

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Dalton, David R. "Drinking the Wine." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0035.

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The bottled beverage before you is to be opened. This work has already described the bottle (colorless or not), the closure (screw cap, synthetic cork and cork), and the contents (the wine). If the wine is not a table wine (vin ordinaire or vin de pays) which is simply enjoyed in a family or informal surrounding where the details of the container into which it is poured are less important, then it is generally found that: (a) clear colorless glass or crystal is used so that the visual appeal of the beverage can be enjoyed; (b) the bowls of wine glasses (except for sparkling wines and dessert w
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Dalton, David R. "Specialized Wines." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0033.

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Specialized wines will have often have passed through similar sequences of grape maturation, harvest, and fermentation (which may or may not be carried to completion) typical of more normal wines but are, nonetheless, treated somewhat differently. Wines developed for shipment, such as Port, Madeira, and Sherry, discussed here, and wines developed from grapes infected with the fungal ascomycete known as Botrytis cinerea (aka the Noble Rot), wines produced from frozen grapes (Ice wine), and wines produced from grapes similar to those grown in the Champagne region of France and destined to become
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Dalton, David R. "Finishing the Wine." In The Chemistry of Wine. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190687199.003.0030.

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The end of fermentation, signaled by density measurements, the alcohol-driven death of the Saccharomyces cerevisiae strain that was used, the cessation of evolution of carbon dioxide, and the generally accepted passage of the several weeks over which time the fermentation has been permitted to extend, is followed by the previously discussed (Chapter 16) process of racking. The racking, as noted earlier, will separate most of the precipitated solids that are present or have developed during the fermentation process (e.g., accumulated seed and twig pieces not previously removed, insoluble carbox
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Liger-Belair, G. "Wines: Champagne and Sparkling Wines – Production and Effervescence." In Encyclopedia of Food and Health. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-384947-2.00755-8.

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Simpson, James. "Champagne." In Creating Wine. Princeton University Press, 2011. http://dx.doi.org/10.23943/princeton/9780691136035.003.0006.

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This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in establishing brand names, informing consumers of wine quality, and associating the drink with the needs of the rapidly changing lifestyles of the middle and upper classes in rich urban societies during the nineteenth century. The chapter also considers the organization of the commodity chain favoring the champagne houses over British retailers, the response of the champagne houses and small growers
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Liger-Belair, Gérard. "Visual Perception of Effervescence in Champagne and Other Sparkling Beverages." In Advances in Food and Nutrition Research. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374468-5.00001-5.

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Actas de conferencias sobre el tema "Champagne and other sparkling wines"

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Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio
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