IMPROVEMENTS OF METHODS FOR SPARKLING BASE WINE FOAM MEASUREMENTS ANDEFFECT OF WINE FILTRATION ON FOAM BEHAVIOR

Authors
ROBILLARD B DELPUECH E VIAUX L MALVY J VIGNESADLER M DUTEURTRE B
Citation
B. Robillard et al., IMPROVEMENTS OF METHODS FOR SPARKLING BASE WINE FOAM MEASUREMENTS ANDEFFECT OF WINE FILTRATION ON FOAM BEHAVIOR, American journal of enology and viticulture, 44(4), 1993, pp. 387-392
Citations number
25
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
44
Issue
4
Year of publication
1993
Pages
387 - 392
Database
ISI
SICI code
0002-9254(1993)44:4<387:IOMFSB>2.0.ZU;2-Q
Abstract
New sparging procedures to measure some foam properties of sparkling w ines were proposed. Using these methods, we showed that the foam expan sion (E), stability (L(F)), and Bikerman coefficient (Sigma) had repro ducibilities of 14%, 21%, and 8%, respectively. It was also clearly de monstrated that foam expansion and stability drastically decreased whe n wines were filtered, but the average bubble lifetime remained quite stable under the same conditions. Wine filtration and the chemical com position of the wine impacted the foam properties.