Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 164-170

  Cilindre, Clara ^a,b   Liger Belair, Gérard ^a   Villaume, Sandra ^a   Jeandet, Philippe ^a   Marchal, Richard ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Aging; Champagne; Champagne tasting; CO2; Effervescence; Foaming properties; Protein; Yeast

Indexed keywords

AGING; CHAMPAGNE; CHAMPAGNE WINES; COMPUTER ASSISTED; DESCRIPTIVE ANALYSIS; FOAMING BEHAVIOR; FOAMING PROPERTIES; GRAPE VARIETY; MODEL BASE; PROTEIN CONTENTS;

CAVES; WINE; YEAST;

PROTEINS;

CARBON DIOXIDE; ELLAGITANNIN;

ANALYTIC METHOD; ANALYTICAL PARAMETERS; ARTICLE; CHEMICAL COMPOSITION; COMPUTER ANALYSIS; COMPUTER ASSISTED VIEWING EQUIPMENT; CONTROLLED STUDY; FOAM STABILITY; FOAMING; FRACTIONATION; GAS SPARGING METHOD; GEL PERMEATION CHROMATOGRAPHY; GRAPE; PRIORITY JOURNAL; PROTEIN CONTENT; SENSORY ANALYSIS; SOLID PHASE EXTRACTION; SPARGING; VARIETAS; VINICULTURE; WINE;

CARBON DIOXIDE; CARBONATED BEVERAGES; PLANT PROTEINS; TIME FACTORS; VITIS; WINE;

VITACEAE;

EID: 74549198160     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.10.021     Document Type: Article

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