Influence of fatty acids on wine foaming

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 24, 2002, Pages 7042-7045

  Gallart, Magdalena ^a   Lopez tamames, Elvira ^a   Suberbiola, Gabriel ^b   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b Segura Viudas SA   (Spain)

Author keywords

Esterification ratio; Ethyl esters; Fatty acids; Foam; Foam wine; Fractionation; Sparkling wine; Wine

Indexed keywords

CARBON DIOXIDE; DECANOIC ACID; DECANOIC ACID DERIVATIVE; DECANOIC ACID ETHYL ESTER; ESTER; FATTY ACID; HEXANOIC ACID; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; MYRISTIC ACID; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; PALMITIC ACID; STEARIC ACID;

ANALYTIC METHOD; ARTICLE; ESTERIFICATION; FERMENTATION; FOAMING; FRACTIONATION; GRAPE; PHYSICAL CHEMISTRY; SPAIN; WINE;

CAPROATES; CARBON DIOXIDE; CHEMICAL FRACTIONATION; CHEMISTRY, PHYSICAL; DECANOATES; ESTERIFICATION; FATTY ACIDS; OCTANOIC ACIDS; WINE;

VITIS SP.;

EID: 0037145875     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0204452     Document Type: Article

References (40)

1. Molan, P. C.; Edwards, M.; Eschenbruch, R. Foaming in winemaking. II. Separation and partial characterization of foaminducing proteins excreted by a pure culture wine yeast. Eur. J. Appl. Microbiol. Biotechnol. 1982, 16, 110-113.
2. Bosch, M. P.; Comelles, F.; Castro, J. Influència de les propietats superficials dels tensioactius d'orígen natural en l'elaboració d'un vi de Cava. ACE Rev. Enol. 1989, 16, 10-14.
3. Gomerieux, T. Émtude du degazage et de la tenue de mousse des vins de Champagne. Rev. Fr. Oenol. 1989, 116, 15-20.
4. Maujean, A.; Poinsaut, P.; Dantan, H.; Brissonnet, F.; Cossiez, E. Etude de la tenue et de la qualit6 qualité de mousse des vins effervescents. II. Mise au point d'une technique de mesure de la moussabilité de la tenue et de la stabilité de la mousse des vins effervescents. Bull. OIV 1990, 711-712, 405-426.
5. Hardy, G. Importancia del prensado en la calidad de los vinos base en el método Champenoise. ACE Rev. Enol. 1990, 20, 17-22.
6. Brissonnet, F.; Maujean, A. Identification of some foam-active compounds in champagne base wines. Am. J. Enol. Vitic. 1991, 42, 97-102.
7. Brissonnet, F.; Maujean, A Characterization of foaming proteins in champagne base wines. Am. J. Enol. Vitic. 1993, 44, 297-301.
8. Robillard, B.; Delpuech, E.; Viaux, L.; Malvy, J.; Vignes-Adler, M.; Duteurtre, B. Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behavior. Am. J. Enol. Vitic. 1993, 44, 387-392.
9. Marchal, R.; Sinet, C.; Maujean, A. Enologic gelatins and champagne base wines fining study. Bull. OIV 1993, 751-752, 691-725.
10. Viaux, L.; Morard, C.; Robillard, B.; Duteurtre, B. The impact of base wine filtration on champagne foam behavior. Am. J. Enol. Vitic. 1994, 45, 407-409.
11. Dussaud, A.; Robillard, B.; Carles, B.; Duteurtre, B.; Vignes-Adler, M. Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines. J. Food Sci. 1994, 59, 148-151, 167.
12. Malvy, J.; Robillard, B.; Duteurtre, B. Influence of proteins on the foam behaviour of champagne wines. Sci. Aliment. 1994, 14, 87-98.
13. Pueyo, E.; Martfn-Alvarez, P. J.; Polo, M. C. Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines). Am. J. Enol. Vitic. 1995, 46, 518-524.
14. Brissonnet, F.; Marchal, R.; Maujean, A. Propietés moussantes des vins de Champagne. Influence des traitements oenologiques. Le Vigneron Champenois 1995, 1, 18-27.
15. Andrés-Lacueva, C.; López-Tamames, E.; Lamuela-Raventós, R. M.; Buxaderas, S.; De la Torre-Boronat, M. C. Characteristics of sparkling base wines affecting foam behavior. J. Agric. Food Chem. 1996, 44, 989-995.
16. López-Barajas, M.; Viu-Marco, A.; López-Tamames, E.; Buxaderas, S.; De La Torre-Boronat, M. C. Foaming in grape juices of white varieties. J. Agric. Food Chem. 1997, 45, 2526-2529.
17. López-Barajas, M.; López-Tamames, E.; Buxaderas, S.; De La Torre-Boronat, M. C. Effect of vinification and variety on foam capacity of wine. Am. J. Enol. Vitic. 1998, 49, 397-402.
18. Senée, J.; Viaux, L.; Robillard, B.; Duteurtre, B.; Vignes-Adler, M. The endogenous particles of a sparkling wine and their influence on the foaming behaviour. Food Hydrocolloids 1998, 12, 217-226.
19. Lao, C.; Santamaría, A.; López-Tamames, E.; Bujan, J.; Buxaderas, S.; De La Torre-Boronat, M. C. Effect of grape pectic enzyme treatment on foaming properties of white musts and wines. Food Chem. 1999, 65, 169-173.
20. Senée, J.; Robillard, B.; Vignes-Adler, M. Films and foams of champagne wines. Food Hydrocolloids 1999, 13, 15-26.
21. Puig-Deu, M.; López-Tamames, E.; Buxaderas, S.; De La Torre-Boronat, M. C. Quality of base and sparkling wine as influenced by the type of fining agent added prefermentation. Food Chem. 1999, 66, 35-42.
22. Moreno-Arribas, V.; Pueyo, E.; Nieto, F. J.; Martín-Álvarez, P. J.; Polo, M. C. Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chem. 2000, 70, 309-317.
23. Marchal, R.; Tabary, I.; Valade, M.; Moncomble, D.; Viaux, L.; Robillard, B.; Jeandet, P. Effects of Botrytis cinerea infection on the Champagne wine foaming properties. J. Sci. Food Agric. 2001 81, 1371-1378.
24. Marchal, R.; Chaboche, D.; Douillard, R.; Jeandet, P. Influence of lysozyme treatments on Champagne base wine foaming properties. J. Agric. Food Chem. 2002, 50, 1420-1428.
25. Girbau-Solà, T.; López-Tamames, E.; Buján, J.; Buxaderas, S. Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 1. Base wine characteristics. J. Agric. Food Chem. 2002, 50, 5596-5599.
26. Girbau-Solà, T.; López-Barajas, M.; López-Tamames, E.; Buxaderas, S. Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 2. Second fermentation and aging. J. Agric. Food Chem. 2002, 50, 5600-5604.
27. Marchal, R.; Bouquelet, S.; Maujean, A. Purification and partial biochemical characterization of glycoproteins in a Champenois Chardonnay wine. J. Agric. Food Chem. 1996, 44, 1716-1722.
28. Marchal, R.; Berthier, L.; Legrende, L.; Marchal-Delahaut, L.; Jeandet, P.; Maujean, A. Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. J. Agric. Food Chem. 1998, 46, 4945-4949.
29. Liger-Belair, G.; Marchal, R.; Robillard, B.; Dambrouck, T.; Maujean, A.; Vignes-Adler, M.; Jeandet, P. On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: Application to bubble trains in carbonated beverages. Langmuir 2000, 16, 1889-1895.
30. Péron, N.; Cagna, A.; Valade, M.; Marchal, R.; Maujean, A.; Robillard, B.; Aguié-Béghin, V.; Douillard, R. Characterisation by drop tensiometry and by ellipsometry of the adsoption layer formed at the air/champagne wine interface. Adv. Colloid Interface Sci. 2000, 88, 19-36.
31. Péron, N.; Cagna, A.; Valade, M.; Bliard, C.; Aguié-Béghin, V.; Douillard, R. Layers of macromolecules at the Champagne/air interface and the stability of Champagne bubbles. Langmuir 2001, 17, 791-797.
32. Puff, N.; Marchal, R.; Aguié-Béghin, V.; Douillard, R. Is grape invertase a major component of the adsorption layer formed at the air/Champagne wine interface? Langmuir 2001, 17, 2206-2212.
33. Senée, J.; Robillard, B.; Vignes-Adler, M. The ζ-potential of the endogenous particles of a wine of Champagne in relation to the foaming behaviour. Colloids Surf B: Biointerfaces 2001, 21, 59-67.
34. Roberts, R. T. Colloidal aspects of beer foam. Brew. Dig. 1977, 2, 50-58.
35. Roberts, R. T.; Keeney, P. J.; Wainwright, T. The effects of lipids and related materials on beer foam. J. Inst. Brew. 1978, 84, 9-12.
36. Jackson, G. A technique for identifying foam damage by lipids. J. Inst. Brew. 1981, 87, 242-243.
37. Bamforth, C. W. The foaming properties of beer. J. Inst. Brew. 1985, 91, 370-383.
38. Gallart, M.; Francioli, S.; Viu-Marco, A.; López-Tamames, E.; Buxaderas, S. Determination of free fatty acids and their ethyl esters in musts and wines. 1997. J. Chromatogr. A 1997, 776, 283-291.
39. Gallart, M.; López-Tamames, E.; Buxaderas, S. Foam measurements in wines: comparison of parameters obtained by gas sparging method. J. Agric. Food Chem. 1997, 45, 4687-4690.
40. Statgraphics 7.0. Statistical graphics systems; Magnugisties Inc., Rockville, MD, 1993.