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From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.

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第一作者： Dragoș-Florin,Popa-Grosaru

第一单位： "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.

作者： Dragoș-Florin,Popa-Grosaru ^[1] ; Bettina-Cristina,Buican ^[1] ; Camelia Elena,Luchian ^[1] ; Lucia Cintia,Colibaba ^[1] ; Elena Cristina,Scutarașu ^[1] ; Marius,Niculaua ^[2] ; Constantin Bogdan,Nechita ^[2] ; George Ștefan,Coman ^[1] ; Elena Cornelia,Focea ^[1] ; Tiberiu,Andrieș ^[1] ; Diana Ionela,Popescu Stegarus ^[3] ; Valeriu V,Cotea ^[4]

作者单位： "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania. ^[1] Romanian Academy-Iași Branch, Research Center for Oenology, 9H, M. Sadoveanu Street, 700490 Iași, Romania. ^[2] National Research and Development Institute for Cryogenic and Isotopic Technologies, ICSI Ramnicu Valcea, 4th Uzinei Street, 240050 Ramnicu Valcea, Romania. ^[3] "Ion Ionescu de la Brad" Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania.;Romanian Academy-Iași Branch, Research Center for Oenology, 9H, M. Sadoveanu Street, 700490 Iași, Romania. ^[4]

关键词 lees oenology sensory profile traditional method volatile compounds

DOI 10.3390/foods15020353

PMID 41596952

发布时间 2026-01-31

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2026年15卷2期

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From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.

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From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from Some Romanian Native Grapes.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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