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

Ткаченко, Оксана Борисовна; Древова, С. С.; Gural, L.

doi:10.15587/1729-4061.2017.90836

Cited by 2 publications

(3 citation statements)

References 13 publications

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“…In contrast with the results described above, most studies point to a positive influence of total polysaccharides on both foamability [22,25,26,40,42] and foam stability [28,29,50,56] ( Table 1). The relation of the molecular weight of polysaccharides and the foaming properties of wines has also been studied.…”

Section: Polysaccharidesmentioning

confidence: 57%

“…Most studies indicate a positive influence of protein content on foam height in grape juices, base wines and sparkling wines [16,20,[22][23][24][25][26][27][38][39][40][41][42][43][44][45][46][47][48][49][50] (Tables 1 and 2). Some of this studies showed positive correlations between proteins and parameter HM [12,25,42,43,45,49], Peak H, and Plateau H [22].…”

Section: Proteinsmentioning

confidence: 99%

“…Most of the studies carried out to correlate the influence of phenols on foam quality of sparkling wines have shown contradictory results [12,26,28,40,42,45,50,61] (Tables 1 and 2). In fact, total phenolics did not shown correlation with any foam instrumental property in sparkling wines [28], but they showed a negative correlation with foam height in base wines (r = À0.45) [45], and a high positive correlation with foam height in grape juices (r = 0.76) [12].…”

Section: Polyphenolsmentioning

confidence: 99%

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Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

Lapuente¹,

Iturbe²,

Mínguez³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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The foam of a sparkling wine is a key parameter of its quality, and the main characteristic differentiating sparkling wines from the so-called still wines. Both foam formation and duration are directly related to the chemical composition of sparkling wines. This chapter reviews the most recent studies made to determine the influence of chemical compounds on the foamability and foam stability of sparkling wines. Foam properties of sparkling wines are ruled by a large number of molecules, but some compounds seem to be more relevant than others to explain their behavior. The content of total amino acids, polysaccharides, anthocyanins, coumaric acid, and isorhamnetin showed high correlation values with foam quality parameters. The alcohol content and the concentration of acid polysaccharides, proanthocyanidins and free SO 2 are the factors which most negatively affect foam quality. A recent study, by means of prediction models, has concluded that the different forms of malvidin show the highest influence on the foamability parameters in rosé sparkling wines, followed by amino acid compounds, while foam stability model was only predicted by polysaccharides rich in arabinose and galactose. These research findings provide industry with a better understanding of the compositional factors influencing the foam quality of sparkling wines.

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Section: Polysaccharidesmentioning

confidence: 57%

Section: Proteinsmentioning

confidence: 99%

Section: Polyphenolsmentioning

confidence: 99%

See 1 more Smart Citation

Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

Lapuente¹,

Iturbe²,

Mínguez³

2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Kemp

Condé

Jégou³

et al. 2018

Critical Reviews in Food Science and Nutrition

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The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.

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

Cited by 2 publications

References 13 publications

Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

Influence of Wine Chemical Compounds on the Foaming Properties of Sparkling Wines

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

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