Volatile and sensory profile of sparkling wines produced by faster and alternative methods (Ancestral and Single Tank Fermentation) compared to the usual methods (Charmat and Traditional)

Author:

Dachery BrunaORCID,Hernandes Karolina CardosoORCID,Zini Cláudia AlcarazORCID,Welke Juliane ElisaORCID,Manfroi VitorORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference38 articles.

1. OIV. International Organisation of Vine and Wine (2020) The global sparkling wine market OIV Focus. 21. https://www.oiv.int/public/medias/7291/oiv-sparkling-focus-2020.pdf. Accessed 21 May 2023

2. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of Enology, 2nd edn. Wiley, Chichester

3. INAO. Institut National de L’Origine et de la Qualité (2020) Appellation d’origine protégée/contrôlée (AOP/AOC). https://www.inao.gouv.fr. Accessed 21 May 2023

4. Europe Commission (E.C.) (2008) Council Regulation (E.C.) N° 479/2008 of 29 April 2008 on the common organisation of the market in wine, 1–114

5. Ubeda C, Kania-Zelada I, del Barrio-Galán R, Medel-Marabolí M, Gil M, Peña-Neira A (2019) Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method. Food Res Int 119:554–563. https://doi.org/10.1016/j.foodres.2018.10.032

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