Cava wines

This concept could be used in many other products, such as isothermal maintenance of fresh drinks (isothermal container for champagne, cava, wine, etc) and warm drinks (soups, tea, coffee, etc). 

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

Ceto et al. Tyrosinase and laccase Voltammetric Total phenol content Tannins Anthocyanins Cava wine [64]... 

Cet6 X, Capdevila J, Minguez S, del Valle M (2014) Voltammetric BioElectronic Tongue for the analysis of phenolic compounds in rose cava wines. Food Res Int 55 455 161... 

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. 

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. 

Francioli, S., Buxaderas, S., and Pellerin, P. (1999). Influence of Botrytis cinerea on the polysaccharide composition of Xarel.lo musts and Cava base wines. Am.. Enol. Vitic. 50, 456-460. 

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. 

Andres-Lacueva, C., Gallart, M., Lopez-Tamames, E., Lamuela-Raventos, R.M. (1996b). Influence of variety and aging on foaming properties of sparkling wine (Cava). 1. J. Agric. Food Chem., 44, 3826-3829. 

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. 

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). 

Figures 10 show the chromatograms of the base wine (Fig. 10 (B W)) (made in the same way as any rosd, i.e., a brief period of maceration with the skins to adequately extract the anthocyanins) and of the final wine after the second fermentation in the bottle (Fig. 10 (9m W)). Degoigtng was performed after nine months fermentation and ageing with the yeast. This is the minimum time required by Spanish legislation for a wine to be classified as a cava.

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. 

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. 

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