Role of major wine constituents in the foam properties of white and rosé sparkling wines

Food Chemistry

Volumn 174, Issue , 2015, Pages 330-338

  Martínez Lapuente, Leticia ^a   Guadalupe, Zenaida ^a   Ayestarán, Belén ^a   Pérez Magariño, Silvia ^b  

^a Ctra Burgos Km 6   (Spain)

^b INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

Author keywords

Amino acids; Biogenic amines; Foam parameters; Phenolic compounds; Polysaccharides; Sparkling wines

Indexed keywords

AMINES; AMINO ACIDS; CARBON DIOXIDE; FLAVONOIDS; POLYSACCHARIDES;

BIOGENIC AMINES; CHEMICAL COMPOSITIONS; FOAM PROPERTIES; FOAM STABILITY; FOAMING PROPERTIES; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS; SPARKLING WINES;

CHEMICAL COMPOUNDS;

AMINO ACID; ANTHOCYANIN; ARABINOSE; BETA ALANINE; BIOGENIC AMINE; GALACTOSE; MANNOPROTEIN; PHENOL DERIVATIVE; POLYSACCHARIDE; PROANTHOCYANIDIN;

ARTICLE; CHEMICAL COMPOSITION; FERMENTATION; FOAMING; GRAPE; NONHUMAN; RED WINE; SPARKLING WINE; WHITE WINE; ANALYSIS; CHEMISTRY; STATISTICAL MODEL; VITIS; WINE;

AMINO ACIDS; BIOGENIC AMINES; LINEAR MODELS; PHENOLS; POLYSACCHARIDES; VITIS; WINE;

EID: 84911923950     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.10.080     Document Type: Article

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