INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF SPARKLING WINE (CAVA) .1.

Authors
ANDRESLACUEVA C GALLART M LOPEZTAMAMES E LAMUELARAVENTOS RM
Citation
C. Andreslacueva et al., INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF SPARKLING WINE (CAVA) .1., Journal of agricultural and food chemistry, 44(12), 1996, pp. 3826-3829
Citations number
16
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Journal of agricultural and food chemistry → ACNP
ISSN journal
00218561
Volume
44
Issue
12
Year of publication
1996
Pages
3826 - 3829
Database
ISI
SICI code
0021-8561(1996)44:12<3826:IOVAAO>2.0.ZU;2-3
Abstract
Forty-eight cavas produced by the same winery during the same harvest were studied to evaluate the effect of variety and aging on their foam ing properties, measured with the Mosalux method. Foamability and stab ility time were inversely correlated (r = -0.7782). Variety and blendi ng were decisive for the foaming properties of the sparkling wines. Ag ing improved the stability time of the foam collar; however, it decrea sed foamability.