The Maillard reaction between sugars and amino acids, peptides, or proteins generates a
myriad of aroma compounds through complex and multi-step reaction pathways. While the …

Aeration in beverages, which is manifested as foam or bubbles, increases the sensory
preference among consumers. They are either entrapped within the beverage or float at the …

The visual properties of sparkling wine including foam and bubbles are an indicator of
sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS) …

Wine lees are an under-exploited sludge-like material mainly consisting of yeast cells that,
upon fermentation, settle at the bottom of wine tanks. Lees from commercial red and white …

The strong interplay between the various parameters at play in a bottle and in a glass of
champagne or sparkling wine has been the subject of study for about two decades. After a …

Sparkling wine fermentation is a challenge for yeasts due to the hostile conditions. A
phenotype sought in starters is flocculation, because it reduces riddling time. For this reason …

As sparkling wine ages, a well-balanced amino acid composition can enrich its flavor
profiles and achieve an optimal state for foam characteristics. This study aimed to determine …

Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties
of sparkling wine depend on a complex interplay between the chemical and biochemical …

MAX phase materials are a new type of nanomaterial with wide applications, but the
potential effects of MAX phase materials on plants have not been reported. Herein, we …

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 …