Sparkling wine produced by the traditional méthode champenoise requires a second in‐
bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second …

Proteins are typically present in wines in low concentrations, contributing little to their
nutritive value. However, they assume a considerable technological and economical …

The" Microbiology" volume of the new revised and updated Handbook of Enology focuses
on the vinification process. It describes how yeasts work and how they can be influenced to …

Wine is made up of more than one thousand compounds, the majority of which, such as
vitamins and minerals, come from the grapes, while others, like ethanol and glycerol, are …

The use of non-Saccharomyces yeasts for the production of quality wine has become
increasingly frequent in recent years. Several studies of the influence of Torulaspora …

This review analyzes bottle-fermented sparkling wine research at each stage of production
by evaluating existing knowledge to identify areas that require future investigation. With the …

Protein fractions in a Chardonnay wine (invertases, glucanases, chitinases and thaumatin-
like proteins) were identified using 2D-electrophoresis and mass spectrometry. The …

This review focuses on the role of proteins in the production and maintenance of foam in
both sparkling wines and beer. The quality of the foam in beer but especially in sparkling …

In this review, the latest results about the chemical physics behind the bubbling properties of
Champagne and sparkling wines are collected and fully illustrated. The chemistry of carbon …

Delineating its usage in separation, purification and detection processes across a variety of
disciplines, from industry to applied research, this work discusses the principles, techniques …