BIO Web of Conferences
Volume 5, 201538th World Congress of Vine and Wine (Part 1)
|Number of page(s)||3|
|Published online||01 July 2015|
Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n., 43007 Tarragona, Spain
2 Juvé & Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d’Anoia, Barcelona, Spain
a Corresponding author: email@example.com
The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM) and a stable height (HS) of the foam significantly higher than the corresponding ones produced at 16 °C. This better foam properties observed in sparkling wines obtained at low temperature are probably related with their higher protein and oligosaccharide concentration.
© Owned by the authors, published by EDP Sciences, 2015
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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