Champagne Vintage
Selected indexed studies
- The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study. (Antioxidants (Basel), 2024) [PMID:38539897]
- Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. (Food Chem, 2016) [PMID:26948607]
- Esca-affected grapevine leaf metabolome is clone- and vintage-dependent. (Physiol Plant, 2021) [PMID:33140863]
_Worker-drafted node — pending editorial review._
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Sources
- Influence of Grape Berry Maturity on Juice and Base Wine Composition and Foaming Properties of Sparkling Wines from the Champagne Region. (2018) pubmed
- The Oxidative Stability of Champagne Base Wines Aged on Lees in Barrels: A 2-Year Study. (2024) pubmed
- Natural oxygenation of Champagne wine during ageing on lees: A metabolomics picture of hormesis. (2016) pubmed
- Esca-affected grapevine leaf metabolome is clone- and vintage-dependent. (2021) pubmed
- Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter! (2023) pubmed
- N,S,O-Heterocycles in Aged Champagne Reserve Wines and Correlation with Free Amino Acid Concentrations. (2017) pubmed
- The fizzling foam of champagne. (2013) pubmed
- Characterization by optical measurements of the effects of some stages of champagne technology on the adsorption layer formed at the gas/wine interface. (2007) pubmed
- Phenolic composition of champagnes from Chardonnay and Pinot Noir vintages. (2003) pubmed
- Fungal adaptation to contemporary fungicide applications: the case of Botrytis cinerea populations from Champagne vineyards (France). (2017) pubmed