Impact of Encapsulated <i>Saccharomyces cerevisiae</i> Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the <i>Champenoise</i> Method by Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen-Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Mihaela Mihai, Simona Codruța Hegheș, Elisabeta-Irina Geană, Elena Mudura

Subjects: “…apple sparkling cider…”
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Aroma Profile of Monovarietal <i>Pét-Nat</i> Ciders: The Role of Croatian Traditional Apple Varieties by Ana-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Martina Skendrović Babojelić, Ana Jeromel

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<i>Torulaspora delbrueckii</i> Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production by Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno

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Rationale for choosing optimal yeast races for the production of sparkling cider by I. E. Boyko, O. V. Marinenko, S. A. Gisheva, K. R. Siyukhov

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