Influence of variety and aging on foaming properties of sparkling wine (Cava) .1.

被引：37

作者：

AndresLacueva, C ^{[1
]}

Gallart, M ^{[1
]}

LopezTamames, E ^{[1
]}

LamuelaRaventos, RM ^{[1
]}

机构：

[1] UNIV BARCELONA,FAC FARM,E-08028 BARCELONA,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 12期

关键词：

sparkling wine; cava; foam; aging; variety;

D O I：

10.1021/jf9605153

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Forty-eight cavas produced by the same winery during the same harvest were studied to evaluate the effect of variety and aging on their foaming properties, measured with the Mosalux method. Foamability and stability time were inversely correlated (r = -0.7782). Variety and blending were decisive for the foaming properties of the sparkling wines. Aging improved the stability time of the foam collar; however, it decreased foamability.

引用

页码：3826 / 3829

页数：4

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