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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1016/0306-9877(87)90120-4

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1438-2385

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Foam aptitude of Bobal variety in white sparkling

Authors: María José García José Luis Aleixandre Inmaculada Álvarez Victoria Lizama
Publish Date: 2009/03/12
Volume: 229, Issue: 1, Pages: 133-139
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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

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