C. Andreslacueva et al., INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF CAVA (SPARKLING WINE) .2., Journal of agricultural and food chemistry, 45(7), 1997, pp. 2520-2525
The chemical and physical parameters of 96 samples made of six kinds o
f cava were analyzed to evaluate the effect of variety and aging in co
ntact with yeast on the foam properties. They came from the same harve
st, and they were made in industrial scale by the same winemaker. Vari
ety and aging affect foaming properties. Chardonnay cavas gave the bes
t foam, and they were higher in total and neutral polysaccharides, sol
uble proteins, total polyphenols, absorbance at 280, 365, and 420 nm,
titratable acidity, alcoholic content, conductivity, and malic acid. E
ighteen months of aging seems to be the best for foamability and stabi
lity time apparently due to the release of compounds such as proteins
and polysaccharides by yeast autolysis. However, after 18 months there
was a decrease in foamability accompanied by an increase in monomeric
compounds. Fructose increase could be due to the hydrolysis of plant
components depending on the enzimes release from yeast during autolysi
s.