| Abstrakt: |
A recent study conducted by researchers at University Rovira i Virgili in Tarragona, Spain, compared the physicochemical and sensory characteristics of commercial sparkling wines produced using ancestral and traditional methods. The study found that ancestral sparkling wines were more heterogeneous than traditional ones, with differences in internal pressure, turbidity, color intensity, and effervescence. The ancestral method allows for working with riper grapes and a lower sulfur dioxide dosage, although the protocol for making these wines is less defined compared to traditional methods. For more information, the full article can be accessed through Beverages journal. [Extracted from the article] |
