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Article

Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)

Encarnación Pueyo, Pedro J. Martín-Alvarez, M. Carmen Polo
Am J Enol Vitic. January 1995 46: 518-524; published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.518
Encarnación Pueyo
Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.
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Pedro J. Martín-Alvarez
Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.
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M. Carmen Polo
Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.
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Abstract

The Bikerman method for evaluation of foam characteristics was adapted to wines. The parameters determined were foam height and stability. The method was applied to wines, to cavas (Spanish sparkling wines), and to samples taken during a cava production process. In order to ascertain which compounds affect the foaming properties of wine, the chemical properties (global composition, nitrogen compounds, neutral sugars of the polysaccharides, volatile compounds, free fatty acids, and total fatty acids) were determined. To determine the relationship between chemical composition and foaming characteristics of the wines and cavas, multivariate analysis techniques of canonical correlation analysis and partial least squares regression were applied. In the wines, foam height was positively related to the concentration of tartaric acid and glucose and negatively related to the concentration of protein. Foam stability was positively related to the total content of linolenic acid. In the cavas, foam height was positively related to the total content of palmitic acid. Foam stability was positively related to the concentration of proteins, γ-butyrolactone and xylose in polysaccharides, and negatively related to the total content of SO2.

  • sparkling wine
  • wine
  • base wine
  • foam
  • cava
  • Received January 1995.
  • Copyright 1995 by the American Society for Enology and Viticulture

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Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)
Encarnación Pueyo, Pedro J. Martín-Alvarez, M. Carmen Polo
Am J Enol Vitic.  January 1995  46: 518-524;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.518

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Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)
Encarnación Pueyo, Pedro J. Martín-Alvarez, M. Carmen Polo
Am J Enol Vitic.  January 1995  46: 518-524;  published ahead of print January 01, 1995 ; DOI: 10.5344/ajev.1995.46.4.518
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