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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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
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spelling doaj-86d221a3b27c42adad2ee1dd2620c3662021-04-02T17:43:00ZengEDP SciencesBIO Web of Conferences2117-44582015-01-0150201110.1051/bioconf/20150502011bioconf_oiv2015_02011Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foamEsteruelas MireiaGonzález-Royo ElenaGil MarionaKountoudakis NikolaosOrte AntonioCantos AntonioFort FrancescaCanals Joan MiquelZamora FernandoThe 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.http://dx.doi.org/10.1051/bioconf/20150502011
collection DOAJ
language English
format Article
sources DOAJ
author Esteruelas Mireia
González-Royo Elena
Gil Mariona
Kountoudakis Nikolaos
Orte Antonio
Cantos Antonio
Fort Francesca
Canals Joan Miquel
Zamora Fernando
spellingShingle Esteruelas Mireia
González-Royo Elena
Gil Mariona
Kountoudakis Nikolaos
Orte Antonio
Cantos Antonio
Fort Francesca
Canals Joan Miquel
Zamora Fernando
Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
BIO Web of Conferences
author_facet Esteruelas Mireia
González-Royo Elena
Gil Mariona
Kountoudakis Nikolaos
Orte Antonio
Cantos Antonio
Fort Francesca
Canals Joan Miquel
Zamora Fernando
author_sort Esteruelas Mireia
title Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
title_short Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
title_full Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
title_fullStr Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
title_full_unstemmed Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
title_sort influence of temperature during the second fermentation and aging of sparkling wine (cava) on the properties of the foam
publisher EDP Sciences
series BIO Web of Conferences
issn 2117-4458
publishDate 2015-01-01
description 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.
url http://dx.doi.org/10.1051/bioconf/20150502011
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AT gonzalezroyoelena influenceoftemperatureduringthesecondfermentationandagingofsparklingwinecavaonthepropertiesofthefoam
AT gilmariona influenceoftemperatureduringthesecondfermentationandagingofsparklingwinecavaonthepropertiesofthefoam
AT kountoudakisnikolaos influenceoftemperatureduringthesecondfermentationandagingofsparklingwinecavaonthepropertiesofthefoam
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