Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 2. Second fermentation and aging

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 20, 2002, Pages 5600-5604

  Girbau Sola T ^a   Lopez Barajas M ^b   Lopez Tamames E ^a   Buxaderas, S ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT INTERNACIONAL DE CATALUNYA   (Spain)

Author keywords

Cava; Color intensity; Foam; Monastrell; Red varieties; Sparkling wine; Trepat

Indexed keywords

POLYSACCHARIDE; SULFUR;

ACIDITY; ARTICLE; COLOR; CONTROLLED STUDY; CORRELATION FUNCTION; FERMENTATION; NONHUMAN; QUALITY CONTROL; SPARKLING WINE; WINE; WINE INDUSTRY;

CHEMISTRY, PHYSICAL; COLOR; FERMENTATION; FOOD TECHNOLOGY; POLYSACCHARIDES; PROTEINS; TIME FACTORS; VITIS; WINE;

VITIS SP.;

EID: 0037174445     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011209e     Document Type: Article

References (34)

1. Relationship between foam characteristics and chemical composition in wines and Cavas (sparkling wines)
2. Influence of variety and aging on foaming properties of Cava (sparkling wine). 1
3. Influence of variety and aging on foaming properties of Cava (sparkling wine). 2
4. The endogenous particles of a sparkling wine and their influence on the foaming behaviour
5. Prediction of wine foaming
6. Films and foams of champagne wines
7. On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydro alcoholic solutions: Application to bubble trains in carbonated beverages
8. Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines
9. The secrets of fizz in champagne wines: A phenomenological study
10. Effect of vinification and variety on foam capacity of wine
11. Characteristics of sparkling base wines affecting foam behaviour
12. Foaming in grape juices of white varieties
13. Étude de la tenue et de la 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 (1)
14. Browning of Cava (sparkling wine) during aging in contact with lees due to the phenolic composition
15. Yeast autolysis during champagne aging
16. Foam measurements in wines: Comparison of parameters obtained by gas sparging method
17. Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behaviour
18. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding
19. Spectrophotometric methods for the analysis of polysaccharide levels in winemaking products
20. Organic acids, sugars, and glycerol content in white winemaking products determined by HPLC: Relationship to climate and varietal factors
21. Identification of some foam-active compounds in champagne base wine
22. Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines
23. The impact of base wine filtration on champagne
24. Yeast autolysis
25. Influence of initial colloid content on yeast macromolecule production and on the metabolism of wine microorganisms
26. Peptides in must and wines. Changes during the manufacture of Cavas (sparkling wines)
27. Effects of Botrytis cinerea infection on champagne wine foaming properties
28. Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines