Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds |
| |
| Authors: | María José García José Luis Aleixandre Inmaculada Álvarez Victoria Lizama |
| |
| Affiliation: | (1) Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain |
| |
| Abstract: | Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the
sensory characteristics and in the case of sparkling wine, the foam quality. The influence of fining agents and tirage solution,
on volatile compounds, and foam characteristics of sparkling wines made from grapes of the Bobal variety was studied. The
data obtained show how the fining agent affects the foam properties and the final volatile composition of sparkling wines.
In this study, it was bentonite with gelatine that produced amounts of acetates and esters. The use of Colle 2P in the tirage
solution means that more aromatic sparkling wines with better foam characteristics can be obtained. |
| |
| Keywords: | Sparkling wine Volatile compounds Foam Bobal Tirage solution |
| 本文献已被 SpringerLink 等数据库收录！ |
|
