Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach by Juan C. García-García, Teresa García-Martínez, Juan J. Román-Camacho, Juan Moreno, Juan C. Mauricio

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The impact of international trade relations on French borrowings into English in the sparkling wine industry: A corpus-driven study conducted by a terminologist by Piotr Nagórka

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Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety by Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis

Subjects: “…Sparkling wine…”
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Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis by Igor P. Lutkov, Dmitry V. Yermolin

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