Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

Esteruelas, Mireia; González-Royo, Elena; Kontoudakis, Nikolaos; Orte, Antonio; Cantos, Antoni; Canals, Joan Miquel; Zamora, Fernando

doi:10.1002/jsfa.6922

Cited by 31 publications

(57 citation statements)

References 45 publications

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“…As expected, the maximal height of the foam (HM) was significantly lower in both sparkling wines than in their corresponding base wines. This diminution, which has previously been reported [14], can be attributed to the increase in ethanol content, which exerts a negative effect on wine foamability, and to the absorption of proteins by bentonite added as a riddling agent [7]. Figure 2 shows the protein fractions of the base wines and the sparkling wines.…”

Section: Methodsmentioning

confidence: 53%

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Medina-Trujillo

González-Royo

Sieczkowski³

et al. 2016

BIO Web Conf.

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Abstract. In a previous study we reported that sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae during the first fermentation increased the protein concentration and improved the foaming properties of a base wine. Since effervescence and foam of sparkling wines are key quality factors, the interest of this practice for sparkling wine industry is obvious. In this paper we study whether the foaming properties of the sparkling wines produced from the base wines obtained by sequential inoculation with T. delbrueckii and S. cerevisiae remains better than those of their controls produced from base wines fermented only with S. cerevisiae. The obtained results confirmed that sequential inoculation in the production of the base wine originated sparkling wines with significantly higher maximum heights of foam than conventional inoculation, probably because autolysis of the T. delbrueckii cells in the base wine released higher amounts of proteins, especially of the low molecular weight fraction.

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Section: Methodsmentioning

confidence: 53%

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Medina-Trujillo

González-Royo

Sieczkowski³

et al. 2016

BIO Web Conf.

Self Cite

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“…As a result, stable and dense foam forms at the surface of the wine-gas interphase. In the foam, the bubbles are maximally close, deformed, separated by thin films, which prevent their merging (coalescence) to enlarged sizes [1,2,19].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…High indicators of aromatic and taste characteristics [1,2] distinguish sparkling wines with improved sparkling and foaming properties.…”

Section: Introductionmentioning

confidence: 99%

“…As a result of applying carefully targeted technological techniques, it becomes possible to regulate the composition of most SAS in base wines and sparkling wines [1,10,11].…”

Section: Introductionmentioning

confidence: 99%

“…There are known studies that examined the effect of grape maturity on the formation of low molecular SAS (alcohols, organic acids) in the base wine and on its capacity to form foam [1]. French and Spanish oenologists [6,12] focus their scientific and practical activities on exploring foaming properties of base wine depending on the aggregately stabilized SAS of protein nature.…”

Section: Introductionmentioning

confidence: 99%

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Research into technologies of obtaining grape must in the production of sparkling base wines

Ткаченко

Древова

Gural

2017

EEJET

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Досліджено вплив технологій отримання сусла на кількісний вміст та якісний склад поверхнево-ак-тивних речовин у виноматеріалах із винограду сор-тів Сухолиманський білий і Піно Нуар. Розроблено регресійні моделі залежності хімічного складу поверхнево-активних речовин від схем відбору вино-градного сусла. Встановлено, що пінисті властиво-сті виноматеріалів визначаються компонентним складом біополімерних комплексів Ключові слова: технологія сусла, виноматеріа-ли для ігристих вин, поверхнево-активні речовини, пінисті властивості Исследовано влияние технологий получения сусла на количественное содержание и качественный состав поверхностно-активных веществ в винома-териалах из винограда сортов Сухолиманский белый и Пино Нуар. Разработаны регрессионные модели зависимости химического состава поверхностно-активных веществ от схем отбора виноградного сусла. Установлено, что пенистые свойства винома-териалов определяются компонентным составом биополимерных комплексов Ключевые слова: технология сусла, виномате-риалы для игристых вин, поверхностно-активные вещества, пенистые свойства UDC:663.225:661.185.014

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Contribution of yeast and base wine supplementation to sparkling wine composition

et al. 2016

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Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

Abstract: The main conclusion of this study is that the foaming properties of wines can be improved if harvest dates are advanced.

Cited by 31 publications

References 45 publications

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

Research into technologies of obtaining grape must in the production of sparkling base wines

Contribution of yeast and base wine supplementation to sparkling wine composition

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