Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
Food Chem. 2015 May 1;174:330-8. doi: 10.1016/j.foodchem.2014.10.080. Epub 2014 Oct 22.
The chemical composition of sparkling wines is directly related to their foam quality, but the compounds responsible are not yet completely established. This work aims at identifying the contribution of the different wine compounds to the foaming properties of white and rosé sparkling wines. Our results demonstrated the positive contribution of anthocyanins and amino acids to the foamability parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection), and the negative contribution of proanthocyanidins. Mannoproteins and polysaccharides rich in arabinose and galactose (PRAG) were poor foam formers but good foam stabilizers. The different forms of malvidin showed the highest influence on the HM and HS parameters, followed by amino acid compounds, mainly β-alanine. The model to explain foam stability was only predicted by polysaccharides from grapes, concretely PRAG. To our knowledge, this is the first time these correlations in sparkling wines have been described.
起泡酒的化学成分与泡沫质量直接相关，但负责的化合物尚未完全确定。本工作旨在确定不同葡萄酒化合物对白葡萄酒和桃红起泡酒起泡特性的贡献。我们的结果表明，花色苷和氨基酸对泡沫性能参数 HM（CO2 注入后泡沫达到的最大高度）和 HS（CO2 注入过程中泡沫稳定性高度）有积极贡献，而原花青素则有负面影响。富含阿拉伯糖和半乳糖的甘露糖蛋白和多糖（PRAG）是较差的泡沫形成剂，但却是良好的泡沫稳定剂。不同形式的矢车菊素对 HM 和 HS 参数的影响最大，其次是氨基酸化合物，主要是β-丙氨酸。解释泡沫稳定性的模型仅由葡萄多糖预测，具体来说是 PRAG。据我们所知，这是首次描述这些在起泡酒中的相关性。
