sparkling rose
Selected indexed studies
- Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. (J Food Sci, 2018) [PMID:30370927]
- Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods. (J Sci Food Agric, 2025) [PMID:38018373]
- Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. (Food Res Int, 2019) [PMID:31466648]
_Worker-drafted node — pending editorial review._
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- Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. (2018) pubmed
- Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods. (2025) pubmed
- Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging. (2019) pubmed
- Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration. (2015) pubmed
- Rosé or white, glass or plastic: computer vision and machine learning study of cavitation bubbles in sparkling wines. (2025) pubmed
- Classification of Sparkling Wine Style and Quality by MIR Spectroscopy. (2015) pubmed
- Smartphone-integrated paper-based biosensor for sensitive fluorometric ethanol quantification. (2023) pubmed
- The use of immobilized yeast technology for the production of rose and white sparkling wine from grape varieties of the Zitsa region, in Greece. (2003) pubmed
- Sensory and analytical study of rose sparkling wines manufactured by second fermentation in the bottle. (2004) pubmed
- Role of major wine constituents in the foam properties of white and rosé sparkling wines. (2015) pubmed