RT Journal Article
SR Electronic
T1 Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP ajev.2017.17008
DO 10.5344/ajev.2017.17008
A1 Laura Medina-Trujillo
A1 Pau Matias-Guiu
A1 Francisco López-Bonillo
A1 Joan Miquel Canals
A1 Fernando Zamora
YR 2017
UL http://www.ajevonline.org/content/early/2017/08/15/ajev.2017.17008.abstract
AB The foam of two base wines was overflowed by carbon dioxide sparging and the foam wine was recovered. Foam wine (FW) as well as the original wine (CW) and the remainder fraction (RW) were analyzed to determine the foam properties, chemical composition and some physical properties. In general, FW showed better foam parameters, higher density and lower surface tension and viscosity than CW and RW. FW wines also tended to have higher proteins and lower ethanol, higher alcohols, titratable acidity and esters concentrations. The improved foam properties of FW wines are most likely due to their impoverishment in foam-negative factors (ethanol and fatty acids) and to their enrichment in foam-positive factors (proteins).