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 …

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased
in recent years. Studies have reported differences in amino acids and ammonia, volatile …

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the
chitosan-calcium alginate double layer microcapsules, for the production of Riesling …

Production of sparkling wines involve a second alcoholic fermentation and contact with
yeast less over an extended period of time, which influences the aroma composition and …

The chemical composition (protein, polysaccharide, amino acid, and fatty acid/ethyl ester
content), foaming properties, and quality of 50 Australian sparkling white wines …

A novel method for the rapid magnetic separation of wine yeast cells from sparkling wine
was developed. The cells were made responsive to a magnetic field by the absorption of …

As sparkling wine ages, a well-balanced amino acid composition can enrich its flavor
profiles and achieve an optimal state for foam characteristics. This study aimed to determine …

Post-bottling storage is a critical phase for rosé sparkling wines because they are
photosensitive and suffer from degradation over time, resulting in colour and aroma …

This paper studied how grape maturity affected complex carbohydrate composition during
red sparkling wine making and wine aging. Grape ripening stage (premature and mature …

Verdejo sparkling wines from two consecutive vintages were elaborated following the
“champenoise” method. The second fermentation was developed with the same free or …