Concepedia

Base Wine Selection

Base Wine Selection is the systematic process of identifying and choosing initial wine products of specific varietal, chemical, and sensory profiles suitable for fortification, distinguished by its critical role in determining the quality, style, and typicity of the final fortified wine.

5

Publications

169

Citations

30

Authors

9

Institutions

Publications per year

2017–2026

1

Parents

Children

Publications

5

Characteristics of Sparkling Base Wines Affecting Foam Behavior

Cristina Andrés‐Lacueva, Elvira López‐Tamames, Rosa M. Lamuela‐Raventós et al. · Journal of Agricultural and Food Chemistry · 1996 · 59 citations

, , +17

Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics

T. Girbau-Solà, Elvira López‐Tamames, Julia Buján et al. · Journal of Agricultural and Food Chemistry · 2002 · 38 citations

, , +16

Chemosensory characterization of Chardonnay and Pinot Noir base wines of Champagne. Two very different varieties for a common product

Paula Herrero, María‐Pilar Sáenz‐Navajas, Laura Culleré et al. · Food Chemistry · 2016 · 35 citations

, , +15

Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

Silvia Pérez‐Magariño, Marta Bueno‐Herrera, Pedro López de la Cuesta et al. · European Food Research and Technology · 2018 · 20 citations

, , +17

Addition of lees from base wine in the production of Bombino sparkling wine

Barbara la Gatta, Gianluca Picariello, Mariacinzia Rutigliano et al. · European Food Research and Technology · 2016 · 17 citations

, , +12

1–5 of 5

Authors

30

  1. EL
    Elvira López‐Tamames

    Universitat de Barcelona, Spain

    2 publications · 97 citations

    2

    h-index

  2. SB
    Susana Buxaderas

    Universitat de Barcelona, Spain

    2 publications · 97 citations

    2

    h-index

  3. MG
    Miriam Gónzalez-Lázaro

    Gobierno de La Rioja, Spain

    1 publications · 20 citations

    1

    h-index

  4. JB
    Julia Buján

    Universidad de Alcalá, Spain

    1 publications · 38 citations

    1

    h-index

  5. ZG
    Zenaida Guadalupe

    Gobierno de La Rioja, Spain

    1 publications · 20 citations

    1

    h-index

1–5 of 30

Institutions

9

  1. Universitat de Barcelona

    Barcelona, Spain

    2 h-index

    9 publications

    447 citations

  2. Consorzio Milano Ricerche

    Campobasso, Italy

    1 h-index

    1 publications

    17 citations

  3. Comité Champagne

    Épernay, France

    1 h-index

    3 publications

    105 citations

  4. Institute of Food Science

    Avellino, Italy

    1 h-index

    2 publications

    34 citations

  5. Universidad de Zaragoza

    Zaragoza, Spain

    1 h-index

    5 publications

    175 citations

  6. National Research Council

    Rome, Italy

    1 h-index

    2 publications

    34 citations

  7. Instituto Tecnológico Agrario de Castilla y León

    León, Spain

    1 h-index

    3 publications

    60 citations

  8. University of Foggia

    Foggia, Italy

    1 h-index

    6 publications

    102 citations

1–8 of 9

Venues

  1. Journal of Agricultural and Food Chemistry

    2 publications · 97 citations

    2

    h-index

  2. European Food Research and Technology

    2 publications · 37 citations

    2

    h-index

  3. Food Chemistry

    1 publications · 35 citations

    1

    h-index

1–3