Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava)

• Laura Medina Trujillo ^[1] ; Pau Matias Guiu ^[1] ; Francisco López Bonillo ^[1] ; Joan Miquel Canals ^[1] ; Fernando Zamora ^[1]
  1. [1] Universitat Rovira i Virgili

     Universitat Rovira i Virgili

     Tarragona, España

     
• Localización: American Journal of Enology and Viticulture, ISSN 0002-9254, Vol. 68, Nº 4, 2017, págs. 485-495
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The foam of two base wines was overflowed by carbon dioxide sparging, and the foam wine was recovered. The foam wine (FW), original wine (CW), and the remainder fraction (RW) were analyzed to determine foam properties, chemical composition, and some physical properties. In general, FW had better foam parameters, higher density, and lower surface tension and viscosity than CW and RW. FW wines also tended to have higher concentrations of proteins and lower concentrations of ethanol, higher alcohols, titratable acidity, and esters. The improved foam properties in the FW wines were likely due to low levels of foam-negative factors (ethanol and fatty acids) and high levels of foam-positive factors (proteins).