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 …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

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 Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

Wine polysaccharides play an important role on a number of technological and quality
properties of wines and thus several methods have been proposed for their quantification …

Sparkling wines are produced by a secondary fermentation of a base wine followed by a
prolonged ageing in contact with lees. In the traditional method, the refermentation takes …

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 …

Sparkling wines produced by the traditional method owe their peculiar characteristics to a
double process of fermentation and to the ageing with yeast that takes place in the same …

Abstract Background and Aims Yeast autolysis is understood to be primarily responsible for
giving traditional method sparkling wines complex and developed aromas. The contribution …

The chemical composition of sparkling wines is directly related to their foam quality, but the
compounds responsible are not yet completely established. This work aims at identifying the …