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 current understanding of the influences of climate and viticultural practices on fruit
quality at harvest and on sparkling wine quality is reviewed. Factors such as variety, clone …

Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice
and cider, made from six apple varieties including dessert and cider apples, were analysed …

Varietal base ciders were produced from three varieties of dessert apples ('Pink
Lady®','Royal Gala'and 'Red Delicious') at pre-commercial, commercial and post …

Premium sparkling wine produced by the traditional method (analogous to the French
méthode champenoise) is characterised by the development of aged wine character as a …

Pre-fermentation methods can influence the cider produced from apple juice. This study
analyses the influence of pre-fermentation methods; maceration and press fractioning, on …

Pinot noir fruit is often relatively low in the phenolics important for wine mouthfeel and color
stabilization. Previous research has shown that leaf removal can influence the concentration …

Систематизированы современные литературные данные о совершенствовании
сырьевых ресурсов для производства игристых вин. Даны рекомендации о …

Phenolic compounds are important quality indicators of wine. Their composition in wine is
determined by various factors, including grape variety, terroir, viticultural practices and …