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 …

In this study, we followed the yeast and wine behaviour during the second fermentation and
subsequent lees ageing of sparkling wines produced by Traditional and Charmat methods …

This was the first study evaluating the impact of cold pre-fermentative maceration using
refrigeration on the nutraceutical quality and color of red sparkling wines elaborated with the …

The autolysis process that develops during ageing on lees in sparkling wines is very slow
and expensive. In this study, the supplementation of sparkling wines with autolysated yeasts …

This study is the first to investigate the impact of indigenous non-Saccharomyces yeasts,
including Hypopichia pseudoburtonii, Metschnikowia sinensis/shanxiensis, Metschnikowia …

This study focuses on improving the second fermentation and the in-bottle ageing over lees
process for 9 and 21 months of a red sparkling wine. The aim of the study was to enhance …

Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia
region. The possible application of two non-Saccharomyces yeasts in the secondary bottle …

La métabolomique par RMN est une discipline en plein essor qui possède de nombreuses
applications allant de l'étude des plantes à la santé humaine. Les sciences alimentaires ont …

O Brasil destaca-se pela sua notável habilidade na produção de espumantes de alta
qualidade e autenticidade, principalmente na região da Serra Gaúcha. Esses produtos são …