Changes in the Sorption of Diverse Volatiles bySaccharomyces cerevisiaeLees during Sparkling Wine Aging

2010 ◽  
Vol 58 (23) ◽  
pp. 12426-12430 ◽  
Author(s):  
Joan J. Gallardo-Chacón ◽  
Stefania Vichi ◽  
Elvira López-Tamames ◽  
Susana Buxaderas
Keyword(s):  
Sparkling Wine ◽  
Wine Aging

Yeast Autolysis in Sparkling Wine Aging: Use of Killer and Sensitive Saccharomyces cerevisiae Strains in Co-Culture

2016 ◽  
Vol 9 (3) ◽  
pp. 223-230 ◽  
Author(s):  
Silvia Jane Lombardi ◽  
Antonella De Leonardis ◽  
Giuseppe Lustrato ◽  
Bruno Testa ◽  
Massimo Iorizzo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sparkling Wine ◽  
Yeast Autolysis ◽  
Wine Aging

Evidence for Yeast Autophagy during Simulation of Sparkling Wine Aging: A Reappraisal of the Mechanism of Yeast Autolysis in Wine

2008 ◽  
Vol 21 (2) ◽  
pp. 614-616 ◽  
Author(s):  
Eduardo Cebollero ◽  
Alfonso V. Carrascosa ◽  
Ramon Gonzalez
Keyword(s):  
Sparkling Wine ◽  
Yeast Autolysis ◽  
Wine Aging

scholarly journals Analysis and Forecasts of the Demand for Imported Wine in China

2021 ◽  
pp. 193896552098107
Author(s):  
Anyu Liu ◽  
Haiyan Song
Keyword(s):  
Single Equation ◽  
Specific Model ◽  
Specific Method ◽  
Sparkling Wine ◽  
Econometric Methods ◽  
Distributed Lag ◽  
Distributed Lag Models ◽  
Wine Market ◽  
Wine Demand

The aim of this study is to investigate the long-term determinants of China’s imported wine demand and to forecast wine imports from 2019 to 2023 using econometric methods. Auto-regressive distributed lag models are developed based on neoclassical economic demand theory to investigate the long-term determinants of China’s demand for imported bottled, bulk, and sparkling wine from the top five countries of origin. The empirical results demonstrate that income is the most important determinant of China’s imported wine demand, and that price only plays a significant role in a few markets. Substitute and complement effects are identified between wines from different countries of origin and between imported wines and other liquids. China’s imported wine demand is expected to maintain its rapid growth over the forecast period. Bottled wine will continue to dominate China’s imported wine market. France will have the largest market share in the bottled wine market, Spain will be the largest provider of bulk wine, and Italy will hold the same position for sparkling wine. This is the first study to use a single equation with the general to specific method rather than a system of equations to estimate and forecast China’s demand for imported bottled, bulk, and sparkling wines from different countries of origin. The more specific model setting for each country of origin improves forecasting accuracy.

New Trends in Sparkling Wine Production: Yeast Rational Selection

2019 ◽  
pp. 347-386 ◽  
Author(s):  
Paola Di Gianvito ◽  
Giuseppe Arfelli ◽  
Giovanna Suzzi ◽  
Rosanna Tofalo
Keyword(s):  
Sparkling Wine ◽  
Rational Selection ◽  
Wine Production

scholarly journals On Fine Wine Pricing across Different Trading Venues

2021 ◽  
pp. 1-21
Author(s):  
Paweł Oleksy ◽  
Marcin Czupryna ◽  
Michał Jakubczyk
Keyword(s):  
Size Effect ◽  
Linear Relationship ◽  
Over The Counter ◽  
Price Differentiation ◽  
Informed Decisions ◽  
Simulation Results ◽  
Wine Aging ◽  
Jel Classifications

Abstract This article examines how selected attributes of Bordeaux fine wines (producer, vintage, quality, bottle size, case, flaws, and transaction volume) affect prices in three types of trading venues: auctions, electronic exchange, and the over-the-counter (OTC) market. The findings indicate a price differentiation across the venues. Wine aging leads to relatively higher prices at auctions than on the electronic exchange or the OTC. There is a nearly linear relationship between prices and wine ratings, the strongest of which is found in the case of auctions. The bottle size effect is mostly positive for supersized formats and is the strongest on an electronic exchange and the weakest at auctions. The transaction volume negatively affects wine prices in all the trading venues. The simulation results facilitate the construction of more realistic trading models and may help traders make more informed decisions on the choice of a trading venue, depending on the wine characteristics. (JEL Classifications: D40, G12, Q14, L66)

scholarly journals Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 69
Author(s):  
Alberto Martínez ◽  
Rocío Velázquez ◽  
Emiliano Zamora ◽  
María L. Franco ◽  
Camille Garzo ◽  
...  
Keyword(s):  
Ethyl Esters ◽  
Sparkling Wine ◽  
Torulaspora Delbrueckii ◽  
Organoleptic Quality ◽  
Wine Making ◽  
Low Co2 ◽  
Sweet Wines ◽  
Positive Correlations ◽  
Better Than

The killer strains of Torulaspora delbrueckii can be used to improve the dominance of this yeast during must fermentation. The present work analyzes its usefulness for traditional sparkling wine making. T. delbrueckii killer strain dominated base wine fermentation better than non-killer strains and produced dried wines. The foam ability of T. delbrueckii base wines was very low compared to that of Saccharomyces cerevisiae. Significant positive correlations of foam parameters were found with some amounts of C4–C16 ethyl esters and proteins, and negative correlations with some antifoam alcohols. The organoleptic quality of T. delbrueckii base wines was considered unusual for cava making. While S. cerevisiae (single or mixed with T. delbrueckii) completed the second fermentation to produce dry sparkling wines with high CO2 pressure, single T. delbrueckii did not complete this fermentation, leaving sweet wines with low CO2 pressure. Death due to CO2 pressure was much higher in T. delbrueckii than in S. cerevisiae, making any killer effect of S. cerevisiae on T. delbrueckii irrelevant. However, the organoleptic quality of cava inoculated with mixtures of the two yeast species was better than that of wine inoculated exclusively with S. cerevisiae, and no deterioration in the quality of the foam was observed.

Assessing the Sensory Profiles of Sparkling Wine over Time

2015 ◽  
Vol 66 (2) ◽  
pp. 156-163 ◽  
Author(s):  
Maya R. Hood White ◽  
Hildegarde Heymann
Keyword(s):  
Sparkling Wine ◽  
Sensory Profiles ◽  
Over Time

Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

2015 ◽  
Vol 55 (8) ◽  
pp. 1053-1073 ◽  
Author(s):  
Patricia Reboredo-Rodríguez ◽  
Carmen González-Barreiro ◽  
Raquel Rial-Otero ◽  
Beatriz Cancho-Grande ◽  
Jesús Simal-Gándara
Keyword(s):  
Aroma Compounds ◽  
Sugar Concentration ◽  
Sweet Wines ◽  
Wine Aging

Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration

2015 ◽  
Vol 63 (23) ◽  
pp. 5670-5681 ◽  
Author(s):  
Silvia Pérez-Magariño ◽  
Leticia Martínez-Lapuente ◽  
Marta Bueno-Herrera ◽  
Miriam Ortega-Heras ◽  
Zenaida Guadalupe ◽  
...  
Keyword(s):  
Sparkling Wine
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