The endogenous particles of a sparkling wine and their influence on the foaming behaviour

Food Hydrocolloids

Volumn 12, Issue 2, 1998, Pages 217-226

  Senee J ^a   Viaux, L ^b   Robillard, B ^b   Duteurtre, B ^b   Vignes Adler, M ^a  

^a Lab Phenomenes Transp dans les M   (France)

^b Parfums Christian Dior   (France)

Author keywords

Endogenous champagne particles; Foam stability; Sparkling wine

Indexed keywords

ENERGY DISPERSIVE SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; WINE; YEAST;

DRAINAGE RATE; ENDOGENOUS CHAMPAGNE PARTICLE; ENERGY DISPERSIVE X RAY SPECTROSCOPY; FOAM STABILITY; FOAMING BEHAVIOR; FOAMING PROPERTIES; FREE SURFACES; GLOBAL SCALE; LOCAL SCALE; SPARKLING WINES;

BENTONITE;

EID: 0003171650     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0268-005X(98)00033-2     Document Type: Article

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