Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Critical Reviews in Food Science and Nutrition

Volumn 59, Issue 13, 2019, Pages 2072-2094

  Kemp, Belinda ^a   Condé, Bruna ^b   Jégou, Sandrine ^c   Howell, Kate ^b   Vasserot, Yann ^c   Marchal, Richard ^c  

^a BROCK UNIVERSITY   (Canada)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

foam; organic acids and fatty acids; phenolic compounds; polysaccharides; proteins; Sparkling wine

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; CHEMICAL STABILITY; FOAMS; PHENOLS; POLYSACCHARIDES; PROTEINS; SENSORY ANALYSIS; WINE;

ANALYSIS TECHNIQUES; ANALYTICAL METHOD; CARBONATION METHOD; CHEMICAL COMPOSITIONS; PHENOLIC COMPOUNDS; SPARKLING WINES; THAUMATIN-LIKE PROTEIN; VISUAL PROPERTIES;

FATTY ACIDS;

AMINO ACID; CARBON DIOXIDE; FATTY ACID; PHENOL DERIVATIVE; POLYSACCHARIDE; PROTEIN;

CARBONATED BEVERAGE; CHEMISTRY; METABOLISM; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

AMINO ACIDS; CARBON DIOXIDE; CARBONATED BEVERAGES; FATTY ACIDS; PHENOLS; POLYSACCHARIDES; PROTEINS; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 85069471004     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2018.1437535     Document Type: Review

References (244)

1. Abdallah, Z., V., Aguié-Béghin, K., Abou-Saleh, R., Douillard, and C., Bliard. 2010. Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines. Food Research International 43 (4):982–7. doi:10.1016/j.foodres.2010.01.003.
2. Abou-Saleh, K., V., Aguié-Béghin, L., Foulon, M., Valade, and R., Douillard. 2007. Characterization of optical measurements of the effects of some stages of Champagne technology on the adsorption layer formed at the gas/wine interface. Langmuir 23:7200–08. doi:10.1021/la700453t.
3. Abou-Saleh, K., V., Aguié-Béghin, L., Foulon, M., Valade, and R., Douillard. 2009. Relations between the air/wine adsorption layer and the bubble collar stability in experimental and commercial champagnes. Colloids and Surfaces A: Physicochemical and Engineering Aspects 344:86–89. doi:10.1016/j.colsurfa.2009.04.013.
4. Agabaliantz, G. G., 1954. Contrôle chimique et technologique de la fabrication des mousseux soviétiques. 357–67. Moscow, Russia: Editions des Industries alimentaires, Pitchepromizdat.
5. Agabaliantz, G. G., 1963. Bases scientifiques de la technologie des vins mousseux (Scientific basis of sparkling wine technology). Bulletin de l'Office International de la Vigne et du Vin 36:703–14.
6. Aguié-Béghin, V., Y., Adriaensen, N., Péron, M., Valade, P., Rouxhet, and R., Douillard. 2009. Structure and chemical composition of layer adsorbed at interfaces with champagne. 1. Journal of Agricultural and Food Chemistry 57:10399–407. doi:10.1021/jf9016948.
7. Alexandre, H., and M., Guilloux-Benatier. 2006. Yeast autolysis in sparkling wine- a review. Australian Journal of Grape and Wine Research 12 (2):119–27. doi:10.1111/j.1755-0238.2006.tb00051.x.
8. Amati, A., F., Chinnici, and A., Piva. 1994. Il lisozima in Enologia per il controllo della fermentazione malolattica (Lysozyme in oenology to control the malolactic fermentation). Industrie delle Bevande 23:215–22.
9. Amaha, M., K., Kitabatake, A., Nagakawa, J., Yoshida, and T., Harada. 1973. Gushing inducers produced by some mould strains. In Proceedings of the European Brewery Convention Congress, Salzburg, Amsterdam, Elsevier. 381–98.
10. Anand, K., and S., Damodaran. 1995. Kinetics of adsorption of lysozyme and bovine serum albumin at the air-water interface from a binary mixture. Journal of Colloid and Interface Science 176:63–73. doi:10.1006/jcis.1995.0008.
11. Andrés-Lacueva, C., R., Lamuela-Raventos, S., Buxaderas, and M. C., De la Torre-Boronat. 1997. Influence of variety and aging on foaming properties of cava (sparkling wine). Journal of Agricultural and Food Chemistry 45:2520–5. doi:10.1021/jf960905p.
12. Andrés-Lacueva, C., E., Lopez-Tamames, R. M., Lamuela-Raventos, S., Buxaderas, and M. C., De la Torre-Boronat. 1996. Characteristics of sparkling base wines affecting wine behaviour. Journal of Agricultural and Food Chemistry 44:989–95. doi:10.1021/jf9504879.
13. Balaswamy, K., P., Prabhakara Rao, A., Nagender, and A., Satanarayana. 2011. Preparation of sour grape (Vitis vinifera) beverages and evaluation of their storage stability. Food Processing and Technology 2 (3):1–4.
14. Bamforth, C. W., 1985. The foaming properties of beer. Journal of the Institute of Brewing 91:370–83. doi:10.1002/j.2050-0416.1985.tb04359.x.
15. Beaumont, F., G., Liger-Belair, and G., Polidori. 2013. Convective mass transfer in a champagne glass. In Mass Transfer - Advances in Sustainable Energy and Environment Oriented Numerical Modelling, ed. H., Nakajima, Chapter 12. 311–36. Croatia: InTech.
16. Bell, S.-J., and P. A., Henschke. 2005. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 11:242–95. doi:10.1111/j.1755-0238.2005.tb00028.x.
17. Benucci, I., E., Cappannella, K., Liburdi, and M., Esti. 2016. Inhibitory effect of ethanol, sulphur dioxide, and proanthocyanidinic tannins on lysozyme antimicrobial activity in model wine. LWT- Food Science and Technology 73:320–5. doi:10.1016/j.lwt.2016.06.035.
18. Berovic, M., M., Berlot, S., Kralj, and D., Makovec. 2014. A new method for the separation of magnetized yeast in sparkling wine. Biochemical Engineering Journal 88:77–84. doi:10.1016/j.bej.2014.03.014.
19. Berthier, L., R., Marchal, H., Debray, P., Jeandet, and A., Maujean. 1998. Isolation and purification of a lectin from Vitis vinifera cv. Chardonnay grape berries. Journal of Agricultural and Food Chemistry 47:2193–7. doi:10.1021/jf980920p.
20. Bertamini, M., L., Zulini, K., Muthuchelian, and N., Nedunchezhian. 2006. Effect of water deficit on photosynthetic and other physiological responses in grapevine (Vitis vinifera L. cv. Riesling) plants. Photosynthetica 44:151–4. doi:10.1007/s11099-005-0173-0.
21. Betolli, R. W., and J., La Belle. 1917. Influence of composition on effervescence of champagne. Preliminary investigations. Experiment Station Record, U. S. Department of Agriculture 36:113–114.
22. Betolli, R. W., and J., La Belle. 1915. Influence of composition on effervescence of champagne. Preliminary investigations. Official Report Session International Viticulture, 267–75.
23. Bikerman, J. J., 1938. The unit of foaminess. Transatlantic Faraday Society 34:634. doi:10.1039/tf9383400634.
24. Blasco, L., M., Viñas, and T. G., Villa. 2011. Proteins influencing foam formation in wine and beer: The role of yeast. International Microbiology: The Official Journal of the Spanish Society for Microbiology 14:61–71.
25. Blom, J., 1937. Investigations on foam. Journal of the Institute of Brewing 43 (3):251–62. doi:10.1002/j.2050-0416.1937.tb05763.x.
26. Bocquet, F., D., Moncomble, and M., Valade. 1995. Etat sanitaire de la vendange et qualité des vins (Sanitary conditions of the harvest and quality of the wine). Le Vigneron Champenois 7/8:15–23.
27. Bocquet, F., D., Moncomble, and M., Valade. 1996. Raisins botrytisés: Adapter le fractionnement des jus lors du pressurage (Botrytised grape berries: The juice fractioning during the press cycle). Le Vigneron Champenois 9:15–24.
28. Bordiga, M., M., Rinaldi, M., Locatelli, G., Piana, F., Travaglia, J. D., Jean Daniel Coïsson, and M., Arlorio. 2013. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison. Analytical Methods. Food Chemistry 140:57–67. doi:10.1016/j.foodchem.2013.02.051.
29. Boulet, J. C., C., Trarieux, J. M., Souquet, M. A., Ducasse, S., Caillé, A., Samson, P., Williams, T., Doco, and V., Cheynier. 2016. Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency. Food Chemistry 190:357–63. doi:10.1016/j.foodchem.2015.05.062.
30. Brierley, E. R., P. J., Wilde, A., Onishi, P. S., Hughes, W. J., Simpson, and D. C., Clark. 1996. The influence of ethanol on the foaming properties of beer protein fractions: A comparison of rudin and microconductivity methods of foam assessment. Journal of the Science of Food and Agriculture 70:531–7. doi:10.1002/(SICI)1097-0010(199604)70:4%3c531::AID-JSFA533%3e3.0.CO;2-3.
31. Brissonnet, F., and A., Maujean. 1991. Identification of some foam-active compounds in champagne base wines. American Journal of Enology and Viticulture 42:97–102.
32. Brissonnet, F., and A., Maujean. 1993. Characterization of foaming proteins in a champagne base wine. American Journal of Enology and Viticulture 44:297–301.
33. Buxaderas, S., and E., López-Tamames. 2003. Wine production of sparkling wines. In Encyclopaedia of food sciences and nutrition, Eds B., Caballero, L., Trugo, and P. M., Finglas, Vol. 10, 2nd edn, 6203–9. St Louis, MO: Published by Elsevier Science.
34. Buxaderas, S., and E., López-Tamames. 2010. Managing the quality of sparkling wines. In Chapter 19. Managing wine quality, Ed. A., Reynolds, First Edition, 553–88. Cambridge, United Kingdom: Published by Woodhead Publishing Ltd.
35. Calvo-López, A., O., Ymbern, D., Izqierdo, and J., Alsonso-Chamarro. 2016. Low cost and compact analytical microsystem for carbon dioxide determination in production processes of wine and beer. Analytica Chimica Acta 931:64–69. doi:10.1016/j.aca.2016.05.010.
36. Caputi, A., A., Ribeiro, and K. J., Byrne. 2000. Gas chromatographic determination of mono- and diglycerides in wine and their natural removal from wine. American Journal of Enology and Viticulture 51:415–7.
37. Casey, J. A., 1995. Effervescence in sparkling wines, the sequel. Australian Grapegrower & Winemaker 378a:37–47.
38. Castle, J., E., Dickinson, B. S., Murray, and G., Stainsby. 1987. Mixed-protein films adsorbed at the oil-water interface. In “Proteins at interfaces: Physicochemical and biochemical studies”, Eds. J. L., Brash, and T. A., Horbett, Vol. 343, 118–34. Washington, DC, USA: ACS Symp. Series.
39. Caliari, V., C. P., Panceri, J. P., Rosier, and M., Bordignon-Luiz. 2015. Effect of Traditional, Charmat and Asti method on the volatile composition of Moscato Giallo sparkling wines. LWT–Food Science and Technology 61:393–400. doi:10.1016/j.lwt.2014.11.039.
40. Chamkha, M., B., Cathala, V., Cheynier, and R., Douillard. 2003. Phenolic composition of Champagnes from Chardonnay and Pinot noir vintages. Journal of Agricultural and Food Chemistry 51:3179–84. doi:10.1021/jf021105j.
41. Charpentier, C., and M., Feuillat. 1992. Yeast autolysis. In Wine Microbiology and Biotechnology, Ed. G. H., Fleet, 225–42. Switzerland: Harwood Academic Publishers.
42. Chew, L., H., Setiaputra, D., Klionsky, D. J., and C. K., Yip. 2013. Structural characterization of the Saccharomyces cerevisiae autophagy regulatory complex Atg17-Atg31-Atg29. Autophagy 9(10):1467–74.
43. Cilindre, C., A. J., Castro, C., Clément, P., Jeandet, and R., Marchal. 2007. Influence of Botrytis cinerea infection on Champagne wine proteins characterized by 2D-electrophoresis and immunodetection. Relationship with foaming properties. Food Chemistry 103:139–49. doi:10.1016/j.foodchem.2006.07.043.
44. Cilindre, C., S., Jégou, A., Hovasse, C., Schaeffer, A. J., Castro, C., Clément, A., Van Dorsselaer, P., Jeandet, and R., Marchal. 2008. Proteomic approach to identify Champagne wine proteins as modified by Botrytis cinerea infection. Journal of Proteome Research 7:1199–208. doi:10.1021/pr070419p.
45. 2 content. Analytica Chimica Acta 660 (1–2):164–70. doi:10.1016/j.aca.2009.10.021.
46. Cilindre, C., E., Fasoli, A., D'Amato, G., Liger-Belair, and G. A., Righetti. 2012. It's time to pop a cork on champagne's proteome! Journal of Proteome Research 105:351–62. doi:10.1016/j.jprot.2014.02.023.
47. 2, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception 4:42–54. doi:10.1007/s12078-011-9087-3.
48. Coelho, E., M. A., Coimbra, J. M. F., Nogueira, and S. M., Rocha. 2009. Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption. Analytica Chimica Acta 635:214–21. doi:10.1016/j.aca.2009.01.013.
49. Coelho, E., A., Reis, M. R. M., Domingues, S. M., Rocha, and M. A., Coimbra. 2011a. Synergistic effect of high and low molecular weight molecules in the foamability and foam stability of sparkling wines. Journal of Agricultural and Food Chemistry 59:3168–79. doi:10.1021/jf104033c.
50. Coelho, E., S. M., Rocha, and M. A., Coimbra. 2011b. Foamability and foam stability of molecular reconstituted model sparkling wines. Journal of Agricultural and Food Chemistry 59:8770–8. doi:10.1021/jf2010657.
51. Comelles, F., M. P., Bosch, and J. J., Castro. 1991. Aspectos fisicfio-qumicas relacionats amb la capacitate ascument de diferents varietats de raim. ACE Revisata d'Enologia 23:7–17.
52. Condé, B., E., Bouchard, J., Culbert, K. L., Wilkinson, S., Fuentes, and K., Howell. 2017a. Soluble protein and amino acid content affects the foam quality of sparkling wines. Journal of Agricultural and Food Chemistry 65 (41):9110–9. doi:10.1021/acs.jafc.7b02675.
53. Condé, B., S., Fuentes, M., Caron, D., Xiao, R., Collmann, and K., Howell. 2017b. Development of a robotic and computer vision method to assess foam quality in sparkling wines. Food Control 71:383–92. doi:10.1016/j.foodcont.2016.07.020.
54. 2 to traditional tastel solutions alters taste quality. Chemical Sensitivity 23:397–402. doi:10.1093/chemse/23.4.397.
55. Crumpton, M., C. J., Rice, A., Atkinson, G., Taylor, and M., Marangon. 2017. The effect of sucrose addition at dosage on the foam attributes of a bottle-fermented English sparkling wine. Journal of the Science of Food and Agriculture 98:1171–8. doi:10.1002/jsfa.8570.
56. Culbert, J., D., Cozzolino, R., Ristic, and K., Wilkinson. 2015. Classification of sparkling wine style and quality by MIR spectroscopy. Molecules (Basel, Switzerland) 20:8341–56. doi:10.3390/molecules20058341.
57. Culbert, J., J. M., McRae, B., Condé, L. M., Schmidtke, E., Nicholson, P. A., Smith, K., Howell, P. K., Boss, and K. L., Wilkinson. 2017. Influence of production method on the chemical composition, foaming properties and quality of Australian carbonated and sparkling white wines. Journal of Agricultural and Food Chemistry 65 (7):1378–86. doi:10.1021/acs.jafc.6b05678.
58. Dale, C., C., West, J., Eade, M., Rito-Palomares, and A., Lyddiatt. 1999. Studies on the physical and compositional changes in collapsing beer foam. The Chemical Engineering Journal 72:83–89. doi:10.1016/S1385-8947(98)00141-7.
59. Dambrouck, T., R., Marchal, L., Marchal-Delahaut, M., Parmentier, A., Maujean, and P., Jeandet. 2003. Immunodetection of proteins from grapes and yeast in a white wine. Journal of Agricultural and Food Chemistry 51:2727–32. doi:10.1021/jf0208435.
60. Dambrouck, T., R., Marchal, C., Cilindre, M., Parmentier, and P., Jeandet. 2005. Determination of the grape invertase content (using PTA-ELISA) following various fining treatments vs changes in the total protein content of wine. Relationships with wine foamability. Journal of Agricultural and Food Chemistry 53:8782–9. doi:10.1021/jf051276z.
61. Davis, R. H., and A., Acrivos. 1985. Sedimentation of non-colloidal particles at low Reynolds numbers. Annual Review of Fluid Mech. 17:91–118. doi:10.1146/annurev.fl.17.010185.000515.
62. Desbat, B., and S., Castano. 2013. Brewster angle microscopy and imaging ellipsometry. In Encyclopedia of biophysics, ed. G. C. K., Roberts, 196–200. Berlin, Heidelberg: Springer Berlin Heidelberg.
63. Doco, T., and P., Williams. 2013. Purification and structural characterization of a type II Arabinogalactan-Protein from Champagne wine. American Journal of Enology and Viticulture 64:364–9. doi:10.5344/ajev.2013.13004.
64. Donèche, B., 1989. Carbohydrate metabolism and gluconic acid synthesis by Botrytis cinerea. Canadian Journal of Botany 67:2888–93. doi:10.1139/b89-370.
65. Douillard, R., J., Lefebvre, and V., Tran. 1991. Applicability of Gibb's law to protein adsorption isotherms. Proceedings of the 7th International Conference of Surface Colloid Science Compiègne, France, July8–13.
66. Dowling, L., B., Kemp, E., Onguta, and D., Inglis. 2015. Increasing sparkling wine quality, productivity, and winery revenue with press fractioning of L. Cv. Pinot noir clone 115 in Ontario. American Society of Enology and Viticulture, Eastern Section Conference, Fredonia, New York State, USA, July2015.
67. Dupin, I. V. S., B. M., McKinnon, C., Ryan, M., Boulay, A. J., Markides, G. P., Jones, P. J., Williams, and E. J., Waters. 2000. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: Their release during fermentation and lees contact and a proposal for their mechanism of action. Journal of Agricultural and Food Chemistry 48:3098–105. doi:10.1021/jf0002443.
68. Dussaud, A., G. B., Han, L., Ter-Minassian-Saraga, and M., Vignes-Adler. 1994a. Surface properties of protein alcoholic solutions. I Surface tension. Journal of Colloid and Interface Science 167:247–55. doi:10.1006/jcis.1994.1358.
69. Dussaud, A., B., Robillard, B., Carles, and B., Duteurtre. 1994b. Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines. Journal of Food Science 167:148–51. doi:10.1111/j.1365-2621.1994.tb06920.x.
70. Esteruelas, M., E., González-Royo, M., Gil, N., Kountoudakis, A., Orte, A., Cantos, F., Fort, J. M., Canals, and F., Zamora. 2015a. Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam. OIV Conference, Mainz, Germany. 38th World Congress of Vine and Wine (Part 1). BIO Web of Conferences. 5:1–3. doi:10.1051/bioconf/20150502011.
71. Esteruelas, M., E., González-Royo, N., Kontoudakis, A., Orte, A., Cantos, J. M., Canals, and F., Zamora. 2015b. Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava). Journal of the Science of Food and Agriculture 15 95 (10):2071–80. doi:10.1002/jsfa.6922.
72. Falconer, R. J., M., Marangon, S. C., Van Sluyter, K. A., Nielson, C., Chan, and E. J., Water. 2010. Thermal stability of thaumatin-like protein, chitinase, and invertase isolated from Sauvignon blanc and Semillon juice and their role in haze formation in wine. Journal of Agricultural and Food Chemistry 58:975–80. doi:10.1021/jf902843b.
73. Ferreira, I. M., K., Jorge, L. C., Nogueira, F., Silva, and L. C., Trugo. 2005. Effects of the combination of hydrophobic polypeptides, iso-alpha acids, and malto-oligosaccharides on beer foam stability. Journal of Agricultural and Food Chemistry 53:4976–81. doi:10.1021/jf047796w.
74. Feuillat, M., 1987. Evolution of colloids in base wines and sparkling wines produced by the Champenois method. Industrie delle Bevande 16:266–73.
75. Feuillat, M., and C., Charpentier. 1982. Autolysis of yeasts in Champagne. American Journal of Enology and Viticulture 33:6–13.
76. Feuillat, M., C., Charpentier, C., Picca, and P., Bernard. 1988. Production de colloïdes par les levures dans les vins mousseux élaborés selon la méthode champenoise (Production of yeast colloids in sparkling wines produced by the « Méthode champenoise »). Revue Française d'Oenologie 111:36–45.
77. Flamini, R., 2003. Mass spectrometry in grape and wine chemistry. Part 1: Polyphenols. Mass Spectrometry Reviews 22:218–50. doi:10.1002/mas.10052.
78. Foulk, C. W., and J. N., Miller. 1931. Experimental evidence in support of the balanced-layer theory of liquid film formation. Industrial & Engineering Chemistry Research 23 (11):1283–8. doi:10.1021/ie50263a023.
79. Gallart, M., E., Lopez-Tamames, G., Suberbiola, and S., Buxaderas. 2002. Influence of fatty acids on wine foaming. Journal of Agricultural and Food Chemistry 50:7042–5. doi:10.1021/jf0204452.
80. Gallart, M., X., Tomás, G., Suberiola, E., López-Tamames, and S., Buxaderas. 2004. Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines. Journal of the Science of Food and Agriculture 84:127–33. doi:10.1002/jsfa.1614.
81. Gandolfo, F. G., and H. L., Rosano. 1997. Interbubble gas diffusion and the stability of foams. Journal of Colloid and Interface Science 194:31–36. doi:10.1006/jcis.1997.5067.
82. Germick, R. J., A. S., Rehill, and G., Narsimhan. 1994. Experimental investigation of static drainage of protein stabilized foams - Comparison with model. Journal of Food Engineering 23 (4):555–78. doi:10.1016/0260-8774(94)90112-0.
83. Girbau-Sola, T., E., Lopez-Tamames, J., Bujan, and S., Buxaderas. 2002a. Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 1. Base wine characteristics. Journal of Agricultural and Food Chemistry 50:5596–9. doi:10.1021/jf020375z.
84. Girbau-Sola, T., M., Lopez-Barajas, E., Lopez-Tamames, and S., Buxaderas. 2002b. Foam aptitude of Trepat and Monastrell red varieties in Cava elaboration. 2. Second fermentation and aging. Journal of Agricultural and Food Chemistry 5:5600–4. doi:10.1021/jf011209e.
85. Gjertsen, P., 1967. Gushing in beer: Its nature, cause and prevention. Brew Dig. 42:80.
86. Gjertsen, P., B., Trolle, and K., Andersen. 1963. Weathered barley as a contributory cause of gushing in beer. In Proceedings of the European Brewery Convention Congress, Brussels, Elsevier, Amsterdam. pp. 320–41.
87. Gjertsen, P., B., Trolle, and K., Andersen. 1965. Studies on gushing II. Gushing caused by microorganisms, especially Fusarium species. In Proceedings of the European Brewery Convention. pp. 428–38.
88. Glampedaki, P., E., Hatzidimitriou, A., Paraskevopoulou, and S., Pegiadou-Koemtzopoulou. 2010. Surface tension of still wines in relation to some of their constituents: A simple determination of ethanol content. Journal of Food Composition and Analysis 23 (4):373–81. doi:10.1016/j.jfca.2010.01.006.
89. Gomérieux, T., 1989. Etude du dégazage et de la tenue de mousse des vins de Champagne (Study of Champagne's wine degasing and foam stability). Revue Française d'Oenologie 116:45–49.
90. Gonçalves, F., A., Heyraud, M. N., de Pinho, and M., Rinaudo. 2002. Characterisation of white wine mannoproteins. Journal of Agricultural and Food Chemistry 50:6097–101. doi:10.1021/jf0202741.
91. González-Ramos, D., and R., Gonzalez. 2006. Genetic Determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry 54:9411–6. doi:10.1021/jf062196d.
92. González-Royo, E., O., Pascual, N., Kontoudakis, M., Esteruelas, B., Esteve-Zarzoso, A., Mas, J. M., Canals, and Z., Zamora. 2015. Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production. European Food Research and Technology 240 (5):999–1012. doi:10.1007/s00217-014-2404-8.
93. Graham, D. E., and M. C., Philips. 1979. Proteins at liquid interfaces: I. Kinetics of adsorption and surface denaturation. II. Adsorption isotherm. III. Molecular structure of adsorbed films. Journal of Colloid and Interface Science 70:403–39. doi:10.1016/0021-9797(79)90048-1.
94. Guadalupe, Z., B., Ayestarán, P., Williams, and T., Doco. 2014. Determination of must and wine polysaccharides by Gas Chromatography–Mass Spectrometry (GC–MS) and Size-Exclusion Chromatography (SEC). In Book polysaccharides: Bioactivity and biotechnology, Eds K. G., Ramawat, J.-M., Mérillon, 1265–97. Cham, Switzerland: Springer International Publishing.
95. Guo, Y.-Y., Y.-P., Yang, Q., Peng, and Y., Han. 2015. Biogenic amines in wine: A review. International Journal of Food Science and Technology 50:1523–32. doi:10.1111/ijfs.12833.
96. Gyllang, H., and E., Martinson. 1976. Aspergillus fumigatus and Aspergillus amstelodami as causes of gushing. Journal of the Institute of Brewing 82:182–93. doi:10.1002/j.2050-0416.1976.tb03748.x.
97. 2 level influence on descriptive ratings. Journal of Food Science 58:893–7. doi:10.1111/j.1365-2621.1993.tb09386.x.
98. Hewson, L., T., Hollowood, S., Chandra, and J., Hort. 2009. Gustatory, olfactory and trigeminal interactions in a model carbonated beverage. Chemosensory Perception 2:94–107. doi:10.1007/s12078-009-9043-7.
99. Hidalgo, P., E., Pueyo, M. A., Pozo-Boyón, A. J., Martίnez-Rodriguez, and M. C., Polo. 2004. Sensory and analytical study of rosé sparkling wines manufactured by second fermentation in the bottle. Journal of Agricultural and Food Chemistry 52:6640–5. doi:10.1021/jf040151b.
100. Hippeli, S., and E. F., Elstner. 2002. Are hydrophobins and/or non-specific lipid transfer proteins responsible for gushing in beer? New hypotheses on the chemical nature of gushing inducing factors. Zeitschrift für Naturforschung. 57c:1–8.
101. Hood White, M. R., and H., Heymann. 2015. Assessing the sensory profiles of sparkling wine over time. American Journal of Enology and Viticulture 66:156–63. doi:10.5344/ajev.2014.14091.
102. Hovasse, A., A., Tchilabalo Dilezitoko, A., Van Dorsselaer, R., Marchal, S., Jégou, and C., Schaeffer-Reiss. 2016. In-depth glycoproteomic characterization of grape berry vacuolar invertase using a combination of mass spectrometry-based approaches. Food Chemistry 200:237–44. doi:10.1016/j.foodchem.2016.01.024.
103. Hsu, J. C., and D. A., Heatherbell. 1987. Isolation and characterization of soluble proteins in grapes, grape juice, and wine. American Journal of Enology and Viticulture. 38:6–10.
104. Hummel, T., and A., Livermore. 2002. Intranasal chemosensory function of the trigeminal nerve and aspects of its relation to olfaction. International Archives of Occupational and Environmental Health 75:305–13. doi:10.1007/s00420-002-0315-7.
105. Huang, Z., and C. S., Ough. 1991. Amino acid profiles of commercial grape juices and wines. American Journal of Enology and Viticulture 42:261–7.
106. Hunter, J. R., R. G., Carbonell, and P. K., Kilpatrick. 1991. Co-adsorption and exchange of lysozyme/a-casein mixtures at the air water interface. Journal of Colloid and Interface Science 143:37–53. doi:10.1016/0021-9797(91)90435-B.
107. Hudales, J. B. M., and H. N., Stein. 1990. The influence of solid particles on foam and film drainage. Journal of Colloid and Interface Science 140:307–13. doi:10.1016/0021-9797(90)90351-N.
108. Irene, E. A., 2013. A Brief History and State of the Art of Ellipsometry. In Ellipsometry at the Nanoscale, eds M., Losurdo and K., Hingerl, 1–30. Berlin, Heidelberg: Springer Berlin Heidelberg.
109. Jackson, R., 2014. Wine science: Principles and applications. Specific and distinctive wine styles. Chapter 9. Fourth Edition., 716. USA: Published by Elsevier Inc.
110. Jacquot, L., J., Monnin, and G., Brand. 2004. Influence of nasal trigeminal stimuli on olfactory sensitivity. Comptes Rendus Biologie 327:305–11. doi:10.1016/j.crvi.2004.02.004.
111. Jégou, S., D. A., Hoang, T., Salmon, P., Williams, S., Oluwa, C., Vrigneau, T., Doco, and R., Marchal. 2017. Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines. Food Chemistry 232:49–59. doi:10.1016/j.foodchem.2017.03.032.
112. Jégou, S., J. P., Douliez, D., Mollé, P., Boivin, and D., Marion. 2000. Purification and structural characterization of LTP1 polypeptides from beer. Journal of Agricultural and Food Chemistry 48:5023–9. doi:10.1021/jf000075m.
113. Jordan, A. D., and D. H., Napper. 1988. Some aspects of the physical chemistry of bubbles and foam phenomena in sparkling wines. Proceeding 6th Australian Wine Industry Technical Conference, Adelaide, Australia, 237–46.
114. Joshi, V. K., 2011. Handbook of Enology: Principles, practices and recent innovations. 24–32. New Delhi, India: Asiatech Publishers.
115. Kappes, S., S. J., Schmidt, and S. Y., Lee. 2007. Relationship between physical properties and sensory attributes of carbonated beverages. Journal of Food Science 72 (1):S001–S011. doi:10.1111/j.1750-3841.2006.00205.x.
116. Kemp, B., 2010. The effect of the timing of leaf removal on Pinot Noir berry ripening, flavour and aroma compounds. PhD Thesis. Lincoln University, New Zealand. {Accessed 25thApril2017}.
117. Kemp, B., H., Alexandre, B., Robillard, and R., Marchal. 2015a. Review: Effect of production phase on bottle-fermented sparkling wine quality. Journal of Agricultural and Food Chemistry 63 (1):19–38. doi:10.1021/jf504268u.
118. Kemp, B., C., Hogan, S., Xu, L., Dowling, and D., Inglis. 2017. The impact of wine style and sugar addition in liqueur d'expedition (dosage) solutions on traditional method sparkling wine composition. Beverages 3 (1):7. doi:10.3390/beverages3010007.
119. Kemp, B., B., Wiles, and D., Inglis. 2015b. Gushing of sparkling wine at disgorging: Reasons and remedies. Practical Winery and Vineyard Journal. California, USA. October 2015. pp. 58–63.
120. Kennedy, J. A., J., Ferrier, J. F., Harbertson, and C., Peyrot Des Gachons. 2006. Analysis of tannins in red wines using multiple methods: Correlation with perceived astringency. American Journal of Enology and Viticulture 57:481–5.
121. Kumagai, H., Y., Torikata, H., Yoshimura, M., Kato, and T., Yano. 1991. Estimation of the stability of foam containing hydrophobic particles by parameters in the capillary model. Agricultural and Biological Chemistry 55:1823–9.
122. Kupfer, V. M., E. I., Vogt, T., Ziegler, R. F., Vogel, and L., Niessen. 2017a. Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine. Food Research International 99 (1):501–9. doi:10.1016/j.foodres.2017.06.004.
123. Kupfer, V. M., E. I., Vogt, A. K., Siebert, M. L., Meyer, and R. F., Vogel. 2017b. Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine. Food Research International 102:111–8. doi:10.1016/j.foodres.2017.09.060.
124. La Gatta, B., G., Picariello, M., Rutigliano, G., Lopriore, G., Petrella, G., Rusco, P., Tremonte, and A., Di Luccia. 2016. Addition of lees from base wine in the production of Bombino sparkling wine. European Food Research and Technology 242 (8):1307–1317.
125. Lao, C., A., Santamaria, E., Lopez-Tamames, J., Bujan, S., Buxaderas, and M. C., De la Torre-Boronat. 1999. Effect of grape pectic enzyme treatment on foaming properties of white musts and wines. Food Chemistry 65:169–73. doi:10.1016/S0308-8146(98)00181-2.
126. Le Barbé, E., 2014. Creating and validating an aroma flavour lexicon for the evaluation of sparkling wines. MSc Thesis. Kansas State University, USA. {Accessed on 10thMarch2017}. (Accession No. 2013-12-13T20:0742Z).
127. Ledoux, V., L., Dulau, and D., Dubourdieu. 1992. Interprétation de l'amélioration de la stabilité protéique des vins au cours de l'élevage sur lies (Explanation of the improvement of wine proteic stability during ageing on lees). Journal International des Sciences de la Vigne et du Vin 26:239–51.
128. Lehtonen, P., 1996. Determination of amines and amino acids in wine - a review. American Journal of Enology and Viticulture 47:127–33.
129. Lehuédé, P., and B., Robillard. 1997. Quelques expériences simples afin de déterminer l'origine des bulles d'un vin effervescent dans un verre (Simple experiments to determine the origin of bubbles in a glass filled with sparkling wine). 1st “In Vino Analytica Scientia Symposium”, Bordeaux, France.
130. Leroy, M. J., M., Charpentier, B., Duteurtre, M., Feuillat, and C., Charpentier. 1990. Yeast autolysis during champagne aging. American Journal of Enology and Viticulture 41:21–28.
131. Liger-Belair, G., 2017. Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. The European Physical Journal Special Topics 226:3–116. doi:10.1140/epjst/e2017-02678-7.
132. Liger-Belair, G., 2005. The physics and chemistry behind the bubbling properties of Champagne and sparkling wines. A state of the art review. Journal of Agricultural and Food Chemistry 53:2788–802. doi:10.1021/jf048259e.
133. Liger-Belair, G., R., Marchal, B., Robillard, M., Vignes-Adler, A., Maujean, and P., Jeandet. 1999. Study of effervescence in a glass of champagne: Frequencies of bubble formation, growth rates, and velocities of rising bubbles. American Journal of Enology and Viticulture 50 (3):317–23.
134. 2 during Champagne serving: Toward a multiparameter modelling. Journal of Agricultural and Food Chemistry 60:11777–86. doi:10.1021/jf303574m.
135. 2 through the cork stopper during Champagne aging: Toward a multiparameter modelling. Journal of Agricultural and Food Chemistry 59:4051–6. doi:10.1021/jf104675s.
136. Liu, P.-H., C., Vrigneau, T., Salmon, D. A., Hoang, B., Robillard, S., Jégou, and R., Marchal. 2017. Influence of grape berry maturity and pressing cycle on champagne base wine composition. Wine Active Compounds Congress, Beaune, France. 29–31March2017.
137. López-Barajas, M., A., Viu-Marco, E., López-Tamames, S., Buxaderas, and M. C., De la Torre-Boronat. 1997. Foaming in grape juices of white varieties. Journal of Agricultural and Food Chemistry 45:2526–9. doi:10.1021/jf9607369.
138. López-Barajas, M., E., Lòpez-Tamames, S., Buxaderas, G., Suberbiola, and M. C., De la Torre-Boronat. 2001. Influence of wine polysaccharides of different molecular mass on wine foaming. American Journal of Enology and Viticulture 52:146–50.
139. López-Barajas, M., E., López-Tamames, S., Buxaderas, and M. C., De la Torre-Boronat. 1998. Effect of vinification and variety on foam capacity of wine. American Journal of Enology and Viticulture 49:397–402.
140. Lubetkin, S., and B., Blackwell. 1988. The nucleation of bubbles in supersaturated solutions. Journal of Colloid and Interface Science 26:610–5. doi:10.1016/0021-9797(88)90161-0.
141. Luguera, C., V., Moreno-Arribas, E., Pueyo, B., Bartolomé, and M. C., Polo. 1998. Fractionation and partial characterisation of protein fractions present at different stages of the production of sparkling wines. Food Chemistry 63 (4):465–71. doi:10.1016/S0308-8146(98)00063-6.
142. Luguera, C., V., Moreno-Arribas, E., Pueyo, and M. C., Polo. 1997. Capillary electrophoretic analysis of wine proteins. Modifications during the manufacture of sparkling wines. Journal of Agricultural and Food Chemistry 45:3766–70. doi:10.1021/jf970141t.
143. Machet, F., B., Robillard, and B., Duteurtre. 1993. Application of image analysis to foam stability of sparkling wines. Sciences des Aliments. 13:73–87.
144. Magrabi, A., B. Z., Dlugogorski, and G. J., Jameson. 1999. Bubble size distribution and coarsening of aqueous foams. Chemical Engineering Science 54:4007–22. doi:10.1016/S0009-2509(99)00098-6.
145. MacLeod, A., 1977. Beer. In Alcoholic beverages, Ed. A. H., Rose. pp. 43–137. London, UK: Academic Press Inc Ltd.
146. Mailliard, A., 2000. Influence des composés polyphénoliques sur les propriétiés de la mousse du champagne. Ph.D. Thesis, University of Reims, Champagne, France.
147. Malvy, J., B., Robillard, and B., Duteurtre. 1994. Influence des protéines sur le comportement de la mousse des vins de Champagne. (Influence of proteins on Champagne wine foaming behaviour). Sciences des Aliments 14:88–98.
148. Manteau, S., B., Lambert, P., Jeandet, and L., Legendre. 2003. Changes in chitinase and thaumatin-like pathogenesis-related proteins of grape berries during the Champagne winemaking process. American Journal of Enology and Viticulture 54:267–72.
149. Marangon, M., S. C., Van Sluyter, E. J., Waters, and R. I., Menz. 2014. Structure of haze forming proteins in white wines; Vitis vinifera thaumatin-like proteins. Plos One 9 (12):1–21. doi:10.1371/journal.pone.0113757.
150. Marchal, R., 1995. Contribution à l'étude des propriétés moussantes des vins de Champagne. Etude quantitative et qualitative des protéines des moûts et des vins de base champenois (Contribution to the study of Champagne's wine foaming properties. Quantitative and qualitative study of must and base wine protein contents). PhD Thesis, University of Reims, France.
151. Marchal, R., C., Sinet, and A., Maujean. 1993. Etude des gélatines oenologiques et du collage des vins de base champenois (Study of oenological gelatins and Champagne's base wine fining). Bulletin de l'Office International de la Vigne et du Vin 66:692–725.
152. Marchal, R., S., Bouquelet, and A., Maujean. 1996. Purification and partial biochemical characterization of glycoproteins in a Champenois Chardonnay wine. Journal of Agricultural and Food Chemistry 44:1716–22. doi:10.1021/jf9506592.
153. Marchal, R., L., Berthier, L., Legendre, L., Marchal-Delahaut, P., Jeandet, and A., Maujean. 1998. Effects of Botrytis cinerea infection on the must protein electrophoretic characteristics. Journal of Agricultural and Food Chemistry 12:4945–9. doi:10.1021/jf980453b.
154. Marchal, R., I., Tabary, M., Valade, D., Moncomble, L., Viaux, B., Robillard, and P., Jeandet. 2001. Effects of Botrytis cinerea infection on Champagne wine foaming properties. Journal of the Science of Food and Agriculture 81 (14):1371–8. doi:10.1002/jsfa.941.
155. Marchal, R., D., Chaboche, R., Douillard, and P., Jeandet. 2002a. Influence of lysozyme on Champagne base wine foaming properties. Journal of Agricultural and Food Chemistry 50:1420–8. doi:10.1021/jf010780a.
156. Marchal, R., A., Lallement, P., Jeandet, and G., Establet. 2003a. Clarification of Muscat musts using wheat proteins and the flotation technique. Journal of Agricultural and Food Chemistry 51:2040–8. doi:10.1021/jf0207833.
157. Marchal, R., C., Descoins, and P., Jeandet. 2003b. Effect of the temperature on the Champagne wine foaming properties. In Vino Analytica Sciencia Congress, Aveiro, Portugal, July2003.
158. Marchal, R., M., Warchol, C., Cilindre, and P., Jeandet. 2006. Evidence for protein degradation by Botrytis cinerea and relationships with alteration of synthetic wine foaming properties. Journal of Agricultural and Food Chemistry 54:5157–65. doi:10.1021/jf060509z.
159. Marchal, R., C., Estrabaud, P., Jeandet, and J., Perrimond. 2008a. Rôle des conditions de service sur la libération du gaz carbonique d'un vin effervescent: Incidence sur la hauteur de collerette (The impact of service conditions on the gas release from a sparkling wine. Effect on wine foam height). Revue des Œnologues. 129:54–57.
160. Marchal, R., S., Rondot, B., Thuillier, H. L., Arnould, and P., Jeandet. 2008b. Incidence de l'intensité du dégazage par nucléation sur les caractéristiques «au nez » et «en bouche » d'un Crémant de Bourgogne (Influence of the degasing intensity by nucleation on olfactory and gustatory characteristics of a Burgundy sparkling wine). Wine Active Compounds Congress, Beaune, France, 27–29March2008.
161. Marchal, R., 2010. La magie des bulles (Magic of bubbles). In Champagne, le vin secret (Champagne, the secret wine), ed. Marchal, R. 347–82. Reims, France: Editions des Presses Universitaires de Reims (EPURE).
162. Marchal, R., T., Salmon, R. G., Gonzalez, C., Vrigneau, D., Gérold, P., Williams, and T., Doco. 2017. Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during fermentation. 10th In Vino Analytica Scientia (IVAS) Symposium, Salamanca, Spain, 17 to 20July2017.
163. Margolles Cabrales, I., P., Arias Abrodo, and D., Blanco-Gomis. 2003. Influence of fatty acids on foaming properties of Cider. Journal of Agricultural and Food Chemistry 51:6314–6. doi:10.1021/jf030202p.
164. Martínez-Lapuente, L., R., Apolinar-Valiente, Z., Guadalupe, B., Ayestarán, S., Pérez-Magariño, P., Williams, and T., Doco. 2016. Influence of grape maturity on complex carbohydrate composition of red sparkling wines. Journal of Agricultural and Food Chemistry 64 (24):5020–30. doi:10.1021/acs.jafc.6b00207.
165. Martínez-Lapuente, L., Z., Guadalupe, B., Ayestarán, and S., Pérez-Magariño. 2015. Role of major wine constituents in the foam properties of white and rosé sparkling wines. Food Chemistry 174:330–8. doi:10.1016/j.foodchem.2014.10.080.
166. Martínez-Lapuente, L., Z., Guadalupe, B., Ayestarán, M., Ortega-Heras, and S., Pérez-Magariño. 2013. Changes in polysaccharide composition during sparkling wine making and aging. Journal of Agricultural and Food Chemistry 61:12362–73. doi:10.1021/jf403059p.
167. Martínez-Lapuente, L., R., Apolinar-Valiente, Z., Guadalupe, B., Ayestarán, S., Pérez-Magariño, P., Williams, and T., Doco. 2017. Polysaccharides, oligosaccharides and nitrogenous compounds change during the aging of Tempranillo and Verdejo sparkling wines. Journal of the Science of Food and Agriculture 98:291–303. doi:10.1002/jsfa.8470.
168. Martínez -Rodriguez, A., A. V., Carrascosa, P. J., Martin-Álvarez, V., Moreno-Arribas, and M. C., Polo. 2002. Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method. Journal of Microbiology and Biotechnology 29:314–22.
169. Martínez-Rodriguez, A. J., and M. C., Polo. 2003. Effect of the addition of bentonite to the tirage solution on the nitrogen composition and sensory quality of sparkling wines. Food Chemistry 81:383–8. doi:10.1016/S0308-8146(02)00455-7.
170. Martí-Raga, M., V., Martín, M., Gil, M., Sancho, F., Zamora, A., Mas, and G., Beltran. 2016. Contribution of yeast and base wine supplementation to sparkling wine composition. Journal of the Science of Food and Agriculture 96:4962–72. doi:10.1002/jsfa.7905.
171. Maujean, A., P., Poinsaut, H., Dantan, F., Brissonnet, and E., Cossiez. 1990. Study of the performance and quality of the foam in sparkling wines. 2. Perfecting of a measuring technique for foaming ability, performance and stability of the foam in sparkling wines [measurement of foam properties, bentonite, and vegetable black carbon). Bulletin de l'OIV (France). Bulletin de l'Office International de la Vigne et du Vin. 63:405–27.
172. Maujean, A., T., Gomérieux, and J. M., Garnier. 1990. Etude de la tenue et de la qualité de mousse des vins effervescents. I- Mise au point d'une technique de mesure des effervescences spontanée et provoquée des boissons mousseuses (Study of the performance and quality of the foam in sparkling wines. I: Development of a new technique to measure spontaneous and induced effervescences of sparkling drinks). Bulletin de l'Office International de la Vigne et du Vin. 61:25–35.
173. Maurdev, G., A., Saint-Jalmes, and D., Langevin. 2006. Bubble motion measurements during foam drainage and coarsening. J. Colloid. Interface Sci. 300:735–43. doi:10.1016/j.jcis.2006.03.079.
174. Mazauric, J.-P., and J.-M., Salmon. 2005. Interactions between yeast lees and wine polyphenols during simulation of wine aging: 1. Analysis of remnant polyphenolic compounds in the resulting wines. Journal of Agricultural and Food Chemistry 53:5647–53. doi:10.1021/jf050308f.
175. McMachon, M. K., C., Culver, J. J., Castura, and C., Ross. 2017a. Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA). Food Quality and Preference 59:14–26. doi:10.1016/j.foodqual.2017.01.017.
176. McMahon, M. K., C. I. V., Diako, J. D., Aplin, D. S., Mattinson, C., Culver, and C. F., Ross. 2017b. Trained and consumer panel evaluation of sparkling wines sweetened to brut or demi sec residual sugar levels with three different sugars. Food Research International 99 (1):173–85. doi:10.1016/j.foodres.2017.05.020.
177. Medina-Trujillo, L., E., González-Royo, N., Sieczkowski, J., Heras, J. M., Canals, and F., Zamora. 2017a. Effect of sequential inoculation of (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation in the foaming properties of sparkling wines. European Food Research and Technology 241:681–8. doi:10.1007/s00217-016-2781-2.
178. Medina-Trujillo, L., P., Matias-Guiu, F., López-Bonillo, J. M., Canals, and F., Zamora. 2017b. Physiochemical characterisation of the foam of white and rosé sparkling wine production (AOC Cava). American Journal of Enology and Viticulture 68:485–495. doi:10.5344/ajev.2017.17008.
179. Moine-Ledoux, V., and D., Dubourdieu. 1999. An invertase fragment responsible for improving the protein stability of dry white wines. Journal of the Science of Food and Agriculture 79:537–43. doi:10.1002/(SICI)1097-0010(19990315)79:4%3c537::AID-JSFA214%3e3.0.CO;2-B.
180. Moine-Ledoux, V., and D., Dubourdieu. 2002. Role of yeast mannoproteins with regard to tartaric stabilization of wines. Bulletin de l'Office International de la Vigne et du Vin, 75:471–82.
181. Moreno-Arribas, V., E., Pueyo, F. J., Nieto, P. J., Martin-Alvarez, and M. C., Polo. 2000. Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chemistry 70:309–17. doi:10.1016/S0308-8146(00)00088-1.
182. Mufata, M., 2017. The effect of grape temperature on the phenolic extraction and sensory perception of Méthode Cap Classique wines. MSc Thesis. Stellenbosch University, South Africa. http://scholar.sun.ac.za/handle/10019.1/101234 {Accessed 24thApril2017}.
183. Murphey, J. M., S. E., Spayd, and J. R., Powers. 1989. Effect of grape maturation on soluble protein characteristics of Gewürztraminer and white Riesling juice and wine. American Journal of Enology and Viticulture 40:199–207.
184. Nguyen, A. V., 2002. Liquid drainage in single plateau borders of foam. Journal of Colloid and Interface Science 249:194–9. doi:10.1006/jcis.2001.8176.
185. Nuñez, Y. P., A. V., Carrascosa, R., Gonzalez, M. C., Polo, and A., Martinez-Rodriguez. 2006. Isolation and characterization of a thermally extracted yeast cell wall fraction potentially useful for improving the foaming properties of sparkling wines. Journal of Agricultural and Food Chemistry 54:7898–903. doi:10.1021/jf0615496.
186. Nuñez, Y. P., A. V., Carrascosa, R., Gonzalez, M. C., Polo, and A. J., Martinez-Rodriguez. 2005. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a Champenoise method. Journal of Agricultural and Food Chemistry 53:7232–7. doi:10.1021/jf050191v.
187. OIV. 2015. International Code of Oenological Practices. 4. Special wines. 4.4 SPARKLING WINES (18/73 & 6/79).
188. Paetzold, M., L., Dulau, and D., Dubourdieu. 1990. Fractionnement et caractérisation des glycoprotéines dans les moûts de raisins blancs. Journal International des Sciences de la Vigne et du Vin 24:13–28.
189. Papotti, G., D., Bertilli, R., Graziosi, M., Silvestri, L., Bertacchini, C., Durante, and M., Plessi. 2013. Application of one- and two-dimensional NMR spectroscopy for the characterization of protected designation of origin Lambrusco wines of Modena. Journal of Agricultural and Food Chemistry 61:1741–6. doi:10.1021/jf302728b.
190. Parmentier, M., T., Salmon, B., Kemp, C., Foss, A., Deroy, and R., Marchal. 2013. Charcoal treatment on Pinot noir base wine: Effect on colour, protein content and foaming properties. In Vino Analytica Scientia 8th Symposium, Reims, France, 2 –5July2013.
191. Pérez-Magariño, S., M., Ortega-Heras, M., Bueno-Herrer, L., Martἱnez-Lapuente, Z., Guadalupe, and B., Ayestarian. 2015a. Grape variety, aging on lees and aging in bottle after disgorging influence volatile composition and foamability of sparkling wines. LWT-Food Science and Technology 61:47–55. doi:10.1016/j.lwt.2014.11.011.
192. Pérez-Magariño, S., M., Ortega-Heras, M., Bueno-Herrer, L., Martἱnez-Lapuente, Z., Guadalupe, and B., Ayestarian. 2015b. Use of commercial dry yeast products rich in mannoproteins for white and rosé sparkling wine elaboration. Journal of Agricultural and Food Chemistry 63:5670–81. doi:10.1021/acs.jafc.5b01336.
193. Péron, N., A., Cagna, M., Valade, C., Bliard, V., Aguié-Béghin, and R., Douillard. 2001. Layers of macromolecules at the Champagne/air interface and the stability of Champagne bubbles. Langmuir 17:791–7. doi:10.1021/la001169t.
194. Péron, N., A., Cagna, M., Valade, R., Marchal, A., Maujean, B., Robillard, V., Aguié-Béghin, and R., Douillard. 2000. Characterization by drop tensiometry and by ellipsometry of the adsorption layer formed at the air/Champagne wine interface. Advances in Colloid and Interface Science 88:19–36. doi:10.1016/S0001-8686(00)00039-7.
195. Péron, N., J., Meunier, A., Cagna, M., Valade, and R., Douillard. 2004. Phase separation in molecular layers of macromolecules at the Champagne–air interface. Journal of Microscopy 214:89–98. doi:10.1111/j.0022-2720.2004.01312.x.
196. Perpetuini, G., P., Di Gianvito, G., Arfelli, M., Schirone, A., Corsetti, R., Tofalo, and G., Suzzi. 2016. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. YEAST 33 (7):303–12. doi:10.1002/yea.3151.
197. Phillips, L. G., J. B., German, T. E., O'Neill, E. A., Foegeding, V. R., Harwalkar, A., Kilara, B. A., Lewis, M. E., Mangino, C. V., Morr, J. M., Regenstein, et al. 1990. Standardized procedure for measuring foaming properties of three proteins, a collaborative study. Journal of Food Science 55 (5):1441–4. doi:10.1111/j.1365-2621.1990.tb03953.x.
198. Pitotti, A., R., Zironi, R. A., Dal Bo, and A., Amati. 1991. Possible application of lysozyme in wine technology. Mededelingen Faculteit Rijksuniversiteit Gent 56:1697–9.
199. Polidori, G., P., Jeandet, and G., Liger-Belair. 2009. Bubbles and flow patterns in Champagne: Is fizz just for show, or does it add to the taste of sparkling wines? American Scientist 9 (4):294–301. doi:10.1511/2009.79.294.
200. Pozo-Boyón, M. A., M. T., Hernandez, P. J., Martίn-Alvarez, and M. C., Polo. 2003. Study of low molecular weight phenolic compounds during the aging of sparkling wines manufactured with red and white grape varieties. Journal of Agricultural and Food Chemistry 51:2089–95. doi:10.1021/jf021017z.
201. Prins, A., 1988. In Advances in food emulsions and foams, E., Dickinson and G., Stainsby, 91–122. London, UK: Elsevier.
202. Pueyo, E., M., Dizy, and M. C., Polo. 1993. Varietal differentiation of musts and wines by means of protein fraction. American Journal of Enology and Viticulture 44:255–60.
203. Pueyo, E., P. J., Martin-Alvarez, and M. C., Polo. 1995. Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines). American Journal of Enology and Viticulture 46:518–24.
204. Pueyo, E., A., Martinez-Rodriguez, M. C., Polo, G., Santa-Maria, and B., Bartolome. 2000. Release of lipids during yeast autolysis in a model wine system. Journal of Agricultural and Food Chemistry 48:116–22. doi:10.1021/jf990036e.
205. Puff, N., R., Marchal, V., Aguié-Béghin, and R., Douillard. 2001. Is grape invertase a major component of the adsorption layer formed at the air/champagne wine interface? Langmuir 17:2206–12. doi:10.1021/la0015056.
206. Pugh, R. J., 2016. Basic principles and concepts. In Bubble and foam chemistry, ed. Robert J. Pugh. 1–53. Cambridge, UK: Cambridge University Press.
207. Puig-Deu, M., E., López-Tamames, S., Buxaderas, and M. C., Torre-Boronat. 1999. Quality of base and sparkling wines as influenced by the type of fining agent added pre-fermentation. Food Chemistry 66 (1):35–42. doi:10.1016/S0308-8146(98)00093-4.
208. Quijada Morín, N., P., Williams, J. C., Rivas Gonzalo, T., Doco, and M. T., Escribano Bailón. 2014. Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency. Food Chemistry 154:44–51. doi:10.1016/j.foodchem.2013.12.101.
209. Rastall, R. A., 2010. Functional oligosaccharides: Application and manufacture. Annual Review of Food Science and Technology 1:305–339. doi:10.1146/annurev.food.080708.100746.
210. Robillard, B., E., Delpuech, L., Viaux, J., Malvy, Vignes-Alder, and B., Duteurtre. 1993. Improvements of methods for sparkling base wine foam measurements and effect of filtration on foam behaviour. American Journal of Enology and Viticulture 17:274–7.
211. Ross, S., 1943. Current methods of measuring foam. Industrial & Engineering Chemistry Research Analytical Edition. 15 (5):329–34.
212. Ross, S., and I. D., Morrison. 1988. Colloidal systems and interfaces. 422. New-York: J. Wiley and Sons, A Wiley-Interscience publication.
213. Rudin, A. D., 1957. Measurement of the foam stability of beers. Journal of the Institute of Brewing 63:506–9. doi:10.1002/j.2050-0416.1957.tb06291.x.
214. Saint-Jalmes, A., 2006. Physical chemistry in foam drainage and coarsening. Soft Matter 2 (10):836–49. doi:10.1039/b606780h.
215. Salazar, F. N., F., Zamora, J. M., Canals, and F., Lopez. 2008. Protein stabilization in sparkling base wine using zirconia and bentonite: Influence on the foam parameters and protein fractions. J. Int. des Sciences Vigne et Vin. Special issue Macrowine. June 2010. 51–58.
216. Sarker, D. K., D., Bertrand, Y., Chtioui, and Y., Popineau. 1998. Characterisation of foam properties using image analysis. Journal of Texture Studies 29 (1):15–42. doi:10.1111/j.1745-4603.1998.tb00151.x.
217. Sarker, D. K., P. J., Wilde, and D. C., Clark. 1995. Control of surfactant-induced destabilization of foams through polyphenol mediated protein-protein interactions. Journal of Agricultural and Food Chemistry 43:295–300. doi:10.1021/jf00050a006.
218. Schramm, L. L., 2005. Emulsions, foams and suspensions: Fundamentals and applications. 79–142. Weinheim, Germany: Published by WILEY-VCH Verlag GmbH & Co. KGaA.
219. Sedmak, J. J., and S. E., Grossberg. 1977. A rapid, sensitive and versatile assay for protein using Coomassie Brilliant Blue G-250. Analytical Biochemistry 79:544–52. doi:10.1016/0003-2697(77)90428-6.
220. Senée, J., L., Viaux, B., Robillard, B., Duteurtre, and M., Vignes-Adler. 1998. The endogenous particles of a sparkling wine and their influence on the foaming behaviour. Food Hydrocolloids. 12:217–26. doi:10.1016/S0268-005X(98)00033-2.
221. Senée, J., B., Robillard, and M., Vignes-Adler. 1999. Films and foams of Champagne wines. Food Hydrocolloids. 13:15–26. doi:10.1016/S0268-005X(98)00061-7.
222. Serra-Cayuela, A., M., Jourdes, M., Rui- Aumatell, S., Buxaderas, and P.-L., Teissèdre. 2014. Kinetics of browning, phenolics, and 5-hydroxymethylfurfural in commercial sparkling wines. Journal of Agricultural and Food Chemistry 62:1159–66. doi:10.1021/jf403281y.
223. Simons, C. T., J. M., Dessirier, M., Iodi Carstens, M., O'Mahony, and E., Carstens. 1999. Neurobiological and psychophysical mechanisms underlying the oral sensation produced by carbonated water. The Journal of Neuroscience 19 (18):8134–44.
224. Stevenson, T., and E., Avellan. 2013. Christie's world encyclopaedia of champagne and sparkling wine. 15–16. New York, USA: Sterling Publishing Co., Inc. 9: 18, 8134-8144.
225. Stines, A. P., J., Grubb, H., Gockowiak, P. A., Henschke, P. B., Høj, and R., van Heeswijck. 2000. Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type. Australian Journal of Grape and Wine Research 6:150–8. doi:10.1111/j.1755-0238.2000.tb00174.x.
226. 2 in organoleptic qualities of Champagnes. Experiments and methodology developments). PhD Thesis, University of Reims, France.
227. Tkachenko, O., S., Drevova, and L., Gural. 2017. Research into technologies of obtaining grape must in the production of sparkling base wines. Eastern-European Journal of Enterprise Technologies 85:52–62. doi:10.15587/1729-4061.2017.90836.
228. Torresi, S., M. T., Frangipane, A. M. V., Garzillo, R., Massantini, and M., Contini. 2014. Effects of β-glucanase enzymatic preparation on yeast lysis during aging of traditional sparkling wines. Food Research International 55:83–92. doi:10.1016/j.foodres.2013.10.034.
229. Torresi, S., M. T., Frangipane, and G., Anelli. 2011. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review. Food Chemistry 129:1232–41. doi:10.1016/j.foodchem.2011.05.006.
230. Valade, M., M., Laurent, and J. P., Moulin. 1983. Le levurage lors de l'élaboration des vins de base destinés à la champagnisation. Le Vigneron Champenois 5:7–8.
231. Vanrell, G., R., Canals, M., Esteruelas, F., Fort, J. M., Canals, and F. I., Zamora. 2007. Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava). Food Chemistry 104:148–55. doi:10.1016/j.foodchem.2006.11.014.
232. Vanrell, G., P., Cabanillas, S., Albet, J. M., Canals, L., Arola, and F., Zamora. 2002. Étude des composés influençant la mousse des cavas (Studies on compounds which influence the foam of Cava). Revue Française d'Oenologie 196:30–36.
233. Vernhet, A., P., Pellerin, C., Prieur, J., Osmianski, and M., Moutournet. 1996. Charge properties of some grape and wine polysaccharide and polyphenolic fractions. American Journal of Enology and Viticulture 4:25–30.
234. Viaux, L., C., Morard, B., Robillard, and B., Duteurtre. 1994. The impact of base wine filtration on Champagne foam behaviour. American Journal of Enology and Viticulture 45:407–9.
235. Vidal, S., P., Williams, M. A., O'Neill, and P., Pellerin. 2001. Polysaccharides from grape berry cell walls. Part 1: Tissue distribution and structural characterization of pectic polysaccharides. Carbohydrate Polymers 45:315–23. doi:10.1016/S0144-8617(00)00285-X.
236. Vincenzi, S., A., Crapisi, and A., Curioni. 2014. Foamability of Prosecco wine: Cooperative effects of high molecular weight glycol-compounds and wine PR-proteins. Food Hydrocolloids 34:202–7. doi:10.1016/j.foodhyd.2012.09.016.
237. Vogt, I., V. M., Kupfer, R. F., Vogel, and L., Niessen. 2017. Evidence of gushing induction by Penicillium oxalicum proteins. Journal of Applied Microbiology 122:708–18. doi:10.1111/jam.13366.
238. Waterhouse, A., 2002. Wine Phenolics. Annals of the New York Academy of Sciences 957:21–36. doi:10.1111/j.1749-6632.2002.tb02903.x.
239. Waterhouse, A. L., G. L., Sacks, and D. W., Jeffery. 2016. Understanding wine chemistry, 1st ed. West Sussex, UK: Wiley.
240. Waters, E. J., G., Alexander, R., Muhlack, K. F., Pocock, C., Colby, B. K., O'Neill, P. B., Hoj, and P., Jones. 2005. Preventing protein haze in bottled white wine. Australian Journal of Grape and Wine Research 11:215–25. doi:10.1111/j.1755-0238.2005.tb00289.x.
241. Waters, E. J., P., Pellerin, and J. M., Brillouet. 1994. A Saccharomyces mannoprotein that protects wine from protein haze. Carbohydrate Polymers 23:185–91. doi:10.1016/0144-8617(94)90101-5.
242. Waters, E. J., W., Wallace, and P. J., Williams. 1992. Identification of heat-unstable wine proteins and their resistance to peptidases. Journal of Agricultural and Food Chemistry 40 (9):1514–9. doi:10.1021/jf00021a008.
243. Wise, P. P., M., Wolf, S. R., Thom, and B., Bryant. 2013. The influence of bubbles on the perception on the perception carbonation bite. PLOS One 8:e71488, 1–9. doi:10.1371/journal.pone.0071488.
244. Xu, S., and S., Damodaran. 1994. Kinetics of adsorption of proteins at the air-water interface from binary mixture. Langmuir 1:472–80. doi:10.1021/la00014a022.