Role of major wine constituents in the foam properties of white and rose sparkling wines

被引：54

作者：

Martinez-Lapuente, Leticia ^{[1
,2
,3
]}

Guadalupe, Zenaida ^{[1
,2
,3
]}

Ayestaran, Belen ^{[1
,2
,3
]}

Perez-Magarino, Silvia ^{[4
]}

机构：

[1] Univ la Rioja, Inst Ciencias Vid & Vino, Logrono 26006, La Rioja, Spain

[2] Gobierno La Rioja, Inst Ciencias Vid & Vino, Logrono 26006, La Rioja, Spain

[3] CSIC, Inst Ciencias Vid & Vino, Logrono 26006, La Rioja, Spain

[4] Inst Tecnol Agr Castilla & Leon, Consejeria Agr & Ganaderia, Valladolid 47071, Spain

来源：

FOOD CHEMISTRY | 2015年 / 174卷

关键词：

Sparkling wines; Foam parameters; Amino acids; Biogenic amines; Phenolic compounds; Polysaccharides; ANTHOCYANINS; FOAMABILITY; COLOR; ACIDS;

D O I：

10.1016/j.foodchem.2014.10.080

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established. This work aims at identifying the contribution of the different wine compounds to the foaining properties of white and rose sparkling wines. Our results demonstrated the positive contribution of anthocyanins and amino acids to the foamability parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection), and the negative contribution of proanthocyanidins. Mannoproteins and polysaccharides rich in arabinose and galactose (PRAG) were poor foam formers but good foam stabilizers. The different forms of malvidin showed the highest influence on the HM and HS parameters, followed by amino acid compounds, mainly beta-alanine. The model to explain foam stability was only predicted by polysaccharides from grapes, concretely PRAG. To our knowledge, this is the first time these correlations in sparkling wines have been described. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：330 / 338

页数：9