Concepedia

Second Fermentation In Bottle

Second Fermentation in Bottle is a microbial fermentation process, classified under enological production methods, in which refermentation occurs within the sealed bottle to achieve carbonation, distinct from tank-based or forced carbonation techniques by its integration of active yeast and sugar at bottling to generate in situ effervescence.

9

Publications

318

Citations

37

Authors

11

Institutions

Publications per year

2017–2026

6

Parents

Publications

9

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

Hasan Tangüler, Hüseyin Erten · LWT · 2011 · 74 citations · Full text

, , +16

Sensory and Analytical Study of Rosé Sparkling Wines Manufactured by Second Fermentation in the Bottle

P. Hidalgo, Encarnación Pueyo, María Ángeles Pozo‐Bayón et al. · Journal of Agricultural and Food Chemistry · 2004 · 70 citations

, , +17

Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

Rafael Martínez, Teresa García‐Martínez, Anna Puig‐Pujol et al. · Food Chemistry · 2017 · 68 citations

, , +16

Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome

Rafael Martínez, Yenifer Roldán-Romero, Juan Moreno et al. · Food Chemistry · 2019 · 30 citations

, , +15

Cinnamates and Resveratrol Content for Sparkling Wine Characterization

Cristina Andrés‐Lacueva, M. Ibern-Gómez, Rosa M. Lamuela‐Raventós et al. · American Journal of Enology and Viticulture · 2002 · 21 citations

, , +17

1–5 of 9

Authors

37

  1. AP
    Anna Puig‐Pujol

    Instituto de Ciencias de la Vid y del Vino, Spain

    3 publications · 115 citations

    3

    h-index

  2. TG
    Teresa García‐Martínez

    University of Córdoba, Spain

    3 publications · 115 citations

    3

    h-index

  3. JM
    Juan Moreno

    University of Córdoba, Spain

    3 publications · 115 citations

    3

    h-index

  4. JC
    Juan Carlos Mauricio

    University of Córdoba, Spain

    3 publications · 115 citations

    3

    h-index

  5. RM
    Rafael Martínez

    Universitat de Miguel Hernández d'Elx, Spain

    2 publications · 98 citations

    2

    h-index

1–5 of 37

Institutions

11

  1. University of Córdoba

    Córdoba, Spain

    3 h-index

    14 publications

    507 citations

  2. Universidad Católica de Córdoba

    Córdoba, Argentina

    1 h-index

    2 publications

    30 citations

  3. Andalusian Institute of Agricultural and Fisheries Research and Training

    Córdoba, Spain

    1 h-index

    6 publications

    78 citations

  4. Cukurova University

    Adana, Türkiye

    1 h-index

    1 publications

    74 citations

  5. Instituto de Fermentaciones Industriales

    Madrid, Spain

    1 h-index

    6 publications

    420 citations

  6. Universitat Rovira i Virgili

    Tarragona, Spain

    1 h-index

    1 publications

    10 citations

  7. Sivas Cumhuriyet Üniversitesi

    Sivas, Türkiye

    1 h-index

    2 publications

    148 citations

  8. Instituto de Biomedicina de Valencia

    Valencia, Spain

    1 h-index

    4 publications

    40 citations

1–8 of 11

Venues

  1. Fermentation

    2 publications · 25 citations

    2

    h-index

  2. Journal of Agricultural and Food Chemistry

    2 publications · 83 citations

    2

    h-index

  3. Food Chemistry

    2 publications · 98 citations

    2

    h-index

  4. American Journal of Enology and Viticulture

    AJEV · 1 publications · 21 citations

    1

    h-index

  5. Microorganisms

    1 publications · 17 citations

    1

    h-index

1–5