foam
- You have accessRestricted accessPhysicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)Laura Medina-Trujillo, Pau Matias-Guiu, Francisco López-Bonillo, Joan Miquel Canals, Fernando ZamoraAm J Enol Vitic. 2017 68: 485-495 ; DOI: 10.5344/ajev.2017.17008Laura Medina-Trujillo1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, SpainPau Matias-Guiu2Departament d’Enginyeria Química, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain.Francisco López-Bonillo2Departament d’Enginyeria Química, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain.Joan Miquel Canals1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, SpainFernando Zamora1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
- You have accessRestricted accessRelationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)Encarnación Pueyo, Pedro J. Martín-Alvarez, M. Carmen PoloAm J Enol Vitic. 1995 46: 518-524 ; DOI: 10.5344/ajev.1995.46.4.518Encarnación PueyoInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.Pedro J. Martín-AlvarezInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.M. Carmen PoloInstituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.
- You have accessRestricted accessThe Impact of Base Wine Filtration on Champagne Foam BehaviorL. Viaux, C. Morard, B. Robillard, B. DuteurtreAm J Enol Vitic. 1994 45: 407-409 ; DOI: 10.5344/ajev.1994.45.4.407L. ViauxMOET & CHANDON, Research Laboratory, 20 Avenue de Champagne, 51205 Epernay, France.C. MorardMOET & CHANDON, Research Laboratory, 20 Avenue de Champagne, 51205 Epernay, France.B. RobillardMOET & CHANDON, Research Laboratory, 20 Avenue de Champagne, 51205 Epernay, France.B. DuteurtreMOET & CHANDON, Research Laboratory, 20 Avenue de Champagne, 51205 Epernay, France.
- You have accessRestricted accessCharacterization of Foaming Proteins in a Champagne Base WineF. BRISSONNET, A. MAUJEANAm J Enol Vitic. 1993 44: 297-301 ; DOI: 10.5344/ajev.1993.44.3.297F. BRISSONNETLaboratoire d'Oenologie, Faculté des Sciences de Reims, Moulin de la Housse, BP 347 51062 Reims cedex, France.A. MAUJEANLaboratoire d'Oenologie, Faculté des Sciences de Reims, Moulin de la Housse, BP 347 51062 Reims cedex, France.
- You have accessRestricted accessImprovements of Methods for Sparkling Base Wine Foam Measurements and Effect of Wine Filtration on Foam BehaviorBertrand Robillard, E. Delpuech, L. Viaux, J. Malvy, M. Vignes-Adler, B. DuteurtreAm J Enol Vitic. 1993 44: 387-392 ; DOI: 10.5344/ajev.1993.44.4.387Bertrand RobillardMoæt et Chandon, Research Laboratory, 20 avenue de Champagne, 51205 Epernay, FranceE. DelpuechL. ViauxJ. MalvyM. Vignes-Adler
- You have accessRestricted accessIdentification of Some Foam-Active Compounds in Champagne Base WinesF. Brissonnet, A. MaujeanAm J Enol Vitic. 1991 42: 97-102 ; DOI: 10.5344/ajev.1991.42.2.97F. BrissonnetLaboratoire d'Oenologie Faculté des sciences de Reims Moulin de la Housse, BP 347, 51062 Reims, France.A. MaujeanLaboratoire d'Oenologie Faculté des sciences de Reims Moulin de la Housse, BP 347, 51062 Reims, France.