Foods (Basel, Switzerland)
From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.
Dragoș-Florin Popa-Grosaru, Bettina-Cristina Buican, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Marius Niculaua, Constantin Bogdan Nechita, George Ștefan Coman, Elena Cornelia Focea, Tiberiu Andrieș, Diana Ionela Popescu Stegarus, Valeriu V Cotea
Published: 202610.3390/foods15020353
Abstract
The increasing global demand for sparkling wines has encouraged the exploration of alternative grape varieties and emerging production regions. This study evaluated the potential of three indigenous Romanian grape varieties (Fetească regală, Tămâioas…
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