Cava sparkling wines

Pozo-Bayon, M. A., Pueyo, E., Martin-Alvarez, P. J., Moreno-Arribas, M. V., and Andujar-Ortiz, I. (2010). Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rose Cava sparkling wines during the manufacture. LWT-Food Sci. Technol. 43,1526-1532. 

Andres-Lacueva, C., Lamuela-Raventos, R.M., Buxaderas, S., and de la Torre-Boronat, M.C. (1997). Influence of variety and aging on foaming properties of Cava (sparkling wine). 2. J. Agric. Food Chem., 45, 2520-2525. 

Moreno-Arribas, V., Pueyo, E., and Polo, M.C. (1996). Peptides in musts and wines. Changes during the manufacture of cavas (Sparkling wines). J. Agric. Food Chem., 44, 3783-3788. 

Pueyo, E., Martfn-Alvarez, P.J., and Polo, M.C. (1995). Relationship between foam characteristics and chemical composition in wines and cavas (sparkling wines). Am. J. Enol. Vitic., 46, 518-524. 

Vazquez-Agell, M., Sacanella, E., Tobias, E. et al. (2007). Inflammatory markers of atherosclerosis are decreased after moderate consumption of cava (sparkling wine) in men with low cardiovascular risk. Journal ofNutrition, 137,2279-2284. 

Riu-Aumatell, M., Bosch-Fuste, J., Lopez-Tamames, E., and Buxaderas, S. (2006). Development of volatile compounds of cava (Spanish sparkling wine) during long aging time in contact with lees. Food Chem. 95(2), 237-242. 

A. Jos, I. Moreno, A. G. Gonzalez, G. Repetto, A. M. Camean, Differentiation of sparkling wines (cava and champagne) according to their mineral content, Talanta, 63 (2004), 377-382. 

Vanrell, G., Canals, R., Esteruelas, M., Fort, F., Canals, J.M., and Zamora, F. (2007). Influence of the use of bentonite as a lidcUing agent on foam quality and protein fraction of sparkling wines (Cava). Food Chem., 104, 148-155. 

Andres-Lacueva, C., Lamuela-Raventos, R. M., Buxadera, S., Torre-Bonat, M. C. (1996). Polyphenol content in sparkling wines (Cava) at different aging period. In J. Vercauteren, C. Cheze, M.C. Dumon, J.F. Weber (Eds.), Polyphenols communications 96/XVIIIth International Conference on Polyphenols (Vol. 2, pp. 305-306). Bordeaux Secretariat du Groupe Polyphenols. 

Formation of new pigments during the manufacture of sparkling wines cavas). 

The formation of andiocyanin pigments was analyzed by HPLC-ESI-MS and monitored by HPLC-DAD during the second fermentation of a base Vitis vinifera L cv Gamacha wine (following the champenoise method to obtain a cava or sparkling wine). 

Figure 10. HPLC chromatogram of anthocyanin derivatives of Gamacha sparkling wines B W- base wine. 9m, W- sparkling (cava) wine.

The stability of the 4-vinyI derivatives is therefore greater than the new pigments of the cava, and they form during the nine months during which the base wine is transformed into a sparkling wine. 

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