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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

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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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Acknowledgments

The experimental report here is a part of a project financially supported by the Universidad Polytechnic of Valencia, Vice-rectorate for research (20040938) which the authors gratefully acknowledge.

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Authors and Affiliations

  1. Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071, Valencia, Spain

    María José García, José Luis Aleixandre, Inmaculada Álvarez & Victoria Lizama

Authors
  1. María José García
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  2. José Luis Aleixandre
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  3. Inmaculada Álvarez
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  4. Victoria Lizama
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Correspondence to María José García.

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García, M.J., Aleixandre, J.L., Álvarez, I. et al. Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds. Eur Food Res Technol 229, 133–139 (2009). https://doi.org/10.1007/s00217-009-1034-z

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  • DOI: https://doi.org/10.1007/s00217-009-1034-z

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