EXOGENOUS LIPIDS AND ETHANOL INFLUENCES ON THE FOAM BEHAVIOR OF SPARKLING BASE WINES

被引：30

作者：

DUSSAUD, A

ROBILLARD, B

CARLES, B

DUTEURTRE, B

VIGNESADLER, M

机构：

[1] MOET CHANDON,RES LAB,F-51205 EPERNAY,FRANCE

[2] CNRS,PHENOMENES TRANSPORT MELANGES LAB,F-86360 CHASSENEUIL,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 01期

关键词：

WINES; SPARKLING; FOAM; LIPIDS; ETHANOL;

D O I：

10.1111/j.1365-2621.1994.tb06920.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of added lipids (which mimic the endogeneous lipid pool of wine) on the foam behavior of sparkling base wines at various ethanol concentrations was investigated by measuring the foam expansion, foam stability and the Bikerman coefficient. Depending on their physical state, molecularly dissolved or aggregated, the lipids were only active at low alcohol concentration. At high alcohol content foam behavior was mainly governed by ethanol concentration. Bikerman coefficient variations were correlated with the surface tension variation.

引用

页码：148 / &

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