Foaming properties, of sparkling wine

The methods reported in the literature and used to quantify the foaming properties of sparkling wines can be classified into methods based on measuring the kinetics of CO2 discharging, gas sparging methods and image analysis methods. 

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., Nieto, EJ., Matfn-Alvarez, P.J., and Polo, M.C. (2000). Influence of the polysaccharides and the nitrogen compounds on foaming properties of sparkling wines. Food Chem., 70, 309-317. 

Nunez, Y.P, Carrascosa, A.V., Gonzalez, R., Polo, M.C., and Martfnez-Rodriguez, A.J. (2005). Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method. J. Agric. Food Chem., 53,1232-1231. 

Use of Mannoprotein Fractions to Improve the Foaming Properties of Sparkling Wines. 153 References. 155... 

The use of yeast strains with a greater autolytic capacity can help to achieve, in sparkling wines, better foaming properties in a shorter time period (Nunez et al. 2005). The effect of Botrytis cinerea on the foaming characteristics of sparkling wines has also been studied (Marchal et al. 2001,2006 Cilindre et al. 2007). In these works it can be concluded that this infection can cause a drastic reduction in wine foaming properties, since it uses up the proteins in the medium. 

Mannoproteins have previously been shown to improve the quality of foam properties in sparkling wines (Nunez et al. 2005). We have seen that mannoproteins are currently obtained either by enzymatic or thermal procedures, or by a combination of them. The method chosen for protein extraction may greatly influence characteristics of the mannoprotein fraction obtained (Dupin et al. 2000). 

The most important sensorial characteristics of sparkling wines include, undoubtedly, the foaming properties perceived by the consumer when serving the sparkling wine and also when drinking it. 

It has been shown recently that mannoproteins from yeast cell walls make a significant contribution to improving foaming properties (Nunez et al. 2006). These authors also demonstrated the importance of the method of mannoprotein extraction from the yeast cell wall, since not all mannoproteins have the same effect on the foam of sparkling wines. 

Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties... 

Care must be taken when fining a sparkling wine with bentonite in order to preserve its foaming properties. Excessive use of bentonite for the fining of sparkling wine cuv es can produce a finished product that has a large bubble size and a poor bubble stability as a result of a reduction in both protein and peptide contents. Cold stabilization procedures cause both a precipitation of potassium bitartrate crystals as well as proteins because of the downward shift in pH. This precipitation of proteins... 

In addition to their importance for white wine stability, proteins seems to be involved in other aspects of wine quality. For example, it is recognized that proteins can interact with aromatic compounds (Lubbers et al., 1994), influence the perception of wine body in the mouth, and, due to their surface properties, affect foam formation and stability in sparkling wines (Brissonet and Maujean, 1993). 

A number of other proteins contribute to the formation and stability of foam in sparkling wines. Peptides exhibit surfactant and sensory properties that can influence the organoleptic characteristics of product. 

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