Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM) and a stable height (HS) of the foam signifi...

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Bibliographic Details
Main Authors: Esteruelas Mireia, González-Royo Elena, Gil Mariona, Kountoudakis Nikolaos, Orte Antonio, Cantos Antonio, Fort Francesca, Canals Joan Miquel, Zamora Fernando
Format: Article
Language:English
Published: EDP Sciences 2015-01-01
Series:BIO Web of Conferences
Online Access:http://dx.doi.org/10.1051/bioconf/20150502011
Description
Summary:The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM) and a stable height (HS) of the foam significantly higher than the corresponding ones produced at 16 °C. This better foam properties observed in sparkling wines obtained at low temperature are probably related with their higher protein and oligosaccharide concentration.
ISSN:2117-4458

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