Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

Vanrell, G.; Canals, Roser; Esteruelas, Mireia; Fort, Francesca; Canals, Joan Miquel; Zamora, Fernando

doi:10.1016/j.foodchem.2006.11.014

Cited by 77 publications

(81 citation statements)

References 28 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: Methodssupporting

confidence: 51%

“…This sharp decrease in the total protein content of the sparkling wines was significant in both (conventional and sequential) wines and all molecular weight fractions, especially the low molecular weight fraction (LMW). It has previously been reported and largely attributed to the absorption of proteins by the bentonite used as a riddling agent [7]. Also, it is probably one of the main reasons why HM is lower in sparkling wines than in their corresponding base wines.…”

Section: Methodsmentioning

confidence: 92%

“…In this sense, it has been described that foam stability is favored by the presence of surfactant agents such as proteins, mannoproteins and polysaccharides which stabilize the bubble's interface because of their surface properties [4,5]. In fact, it has been reported that all winemaking treatments that decrease protein concentration affect drastically the foam properties of the wine [6,7]. Consequently, sparkling wine industry use to be very careful with all the factors that affect to protein levels of musts, base wines and sparkling wines.…”

Section: Introductionmentioning

confidence: 99%

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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: Methodssupporting

confidence: 51%

Section: Methodsmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

View full text Add to dashboard Cite

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“…Proteins and peptides whose molecular weight is within 24-60 kDa even in low concentrations provide for the foam formation in base wine [10,20,21]: they form adsorption layers with high mechanical strength and, as a result, increase stability of the sparkling wine foam.…”

Section: Literature Review and Problem Statementmentioning

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%

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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Voltammetric Electronic Tongue in the Analysis of Cava Wines

et al. 2010

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This work demonstrates the use of a voltammetric electronic tongue formed by five modified graphite-epoxy electrodes in the qualitative and quantitative analysis of cava wines. The different samples were analyzed using cyclic voltammetry without any sample pretreatment. Recorded data were evaluated by Principal Component Analysis and Discrete Wavelet Transform in order to compress and extract significant features from the voltammetric signals. The preprocessed information was evaluated by an Artificial Neural Network that accomplishes the qualitative classification. Moreover, a preliminary study related to the quantification of sugar amount present was assessed by Second-Order Standard Addition Method.

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Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava)

Cited by 77 publications

References 28 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

Voltammetric Electronic Tongue in the Analysis of Cava Wines

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