Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Glòria Vilomara"'
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
IVES Technical Reviews (2023)
Climate change has without any doubt an important impact on viticulture and oenology. The composition of wine is being altered due to lack of rainfall and the increase in temperatures during the grape ripening period; it is therefore becoming more co
Externí odkaz:
https://doaj.org/article/df134f1d4ba145c5bddd35d16fe0b0eb
Autor:
Arnau Just-Borràs, Pere Pons-Mercadé, Jordi Gombau, Pol Giménez, Glòria Vilomara, Marta Conde, Antoni Cantos, Joan Miquel Canals, Fernando Zamora
Publikováno v:
OENO One, Vol 56, Iss 2 (2022)
Climate change is affecting vine and grape physiology and consequently wine composition, causing a decrease in titratable acidity and an increase in ethanol content and pH. These effects are especially problematic in sparkling wines that need higher
Externí odkaz:
https://doaj.org/article/86ef60a852614df4af579adf4fbd2427
Autor:
Joan Miquel Canals, Nicolas Rozès, Fernando Zamora, Antoni Cantos, Sergi Ferrer, Pol Giménez, Pere Pons-Mercadé, Glòria Vilomara, Marta Conde
Publikováno v:
Grapes and Wine
Grapes and Wine ISBN: 9781839696411
Grapes and Wine ISBN: 9781839696411
Sparkling wines elaborated using the traditional method undergo a second fermentation in the bottle. This process involves an aging time in contact with the lees, which enriches the wine in various substances, especially proteins, mannoproteins and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d85b6bebafdc889eff992fc88bfa5e7
https://mts.intechopen.com/articles/show/title/new-insights-about-the-influence-of-yeasts-autolysis-on-sparkling-wines-composition-and-quality
https://mts.intechopen.com/articles/show/title/new-insights-about-the-influence-of-yeasts-autolysis-on-sparkling-wines-composition-and-quality
Autor:
Nicolas Rozès, Jordi Gombau, Marta Conde, Pere Pons-Mercadé, Glòria Vilomara, Fernando Zamora, Pol Giménez, Joan-Miquel Canals, Antoni Cantos
Publikováno v:
Food Chemistry. 342:128238
Sparkling wines elaborated with a traditional method need to age in the bottle in contact with wine lees because yeast autolysis enriches the wines in colloids and improves their effervescence, foam and aromatic complexity. It is generally considered