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) …

In flotation, froth must possess appropriate stability. Unstable froths may result in the
desorption of hydrophobic particles, diminishing recovery rates. Conversely, excessively …

Brewing practice uses the same yeast to inoculate the following fermentation (repitching).
Saccharomyces pastorianus, used to produce Lager beer, is widely reused, not changing its …

Microwave superheated water extractions (MWE) were performed to evaluate the feasibility
of this technology for quantitative recovery of the arabinoxylans (AX) or arabinoxylo …

Arabinoxylan (AX) rich extracts from brewer's spent grain (BSG) were produced by the
application of ultrasound-assisted extraction (UAE) and conventional alkaline extraction …

Brewers spent yeast (BSY) is a by-product from beer industry that can be exploited as
source of glucans and mannoproteins, with potential biological activities. In order to …

The chemical composition of sparkling wines is directly related to their foam quality, but the
compounds responsible are not yet completely established. This work aims at identifying the …

Wine polymeric material (WPM), which includes polysaccharides, proteins, and polyphenolic
compounds, interacts with anthocyanins. To determine the contribution of polysaccharides in …

Production of sparkling wines involve a second alcoholic fermentation and contact with
yeast less over an extended period of time, which influences the aroma composition and …

The potential of PEF for triggering autolysis of Saccharomyces cerevisiae and accelerating
the release of mannoproteins during aging on the lees of Chardonnay wine was evaluated …