Characterisation of sparkling cider by the yeast type used in taking foam on the basis of polypeptide content and foam characteristics |
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| Authors: | Domingo Blanco-Gomis,Juan J. Mangas-Alonso,Sara Junco-Corujedo,M.Dolores Gutié rrez-Á lvarez |
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| Affiliation: | 1. Departamento de Química Física y Analítica, Facultad de Química, Universidad de Oviedo, Julián Clavería 8, E-33006 Oviedo, Asturias, Spain;2. Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Ctra. Oviedo s/n, Apdo. 13, E-33300 Villaviciosa, Asturias, Spain |
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| Abstract: | This paper describes the characterisation of sparkling ciders from Asturias, northern Spain, by means of the analysis of their protein content and their foam characteristics. A capillary sieving electrophoretic method was used in the protein analysis to determine molecular mass and the Bradford method to determine total protein content. The foam parameters were measured using the Bikerman method. |
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| Keywords: | Sparkling cider Proteins Capillary electrophoresis Foam properties Chemometrics Yeast strain |
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