| Numéro |
BIO Web of Conferences
Volume 5, 2015
38th World Congress of Vine and Wine (Part 1)
|
|
|---|---|---|
| Numéro d'article | 02011 | |
| Nombre de pages | 3 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20150502011 | |
| Publié en ligne | 1 juillet 2015 | |
Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam
1
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: fernando.zamora@urv.cat
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
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