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Exogenous Lipids and Ethanol Influences on the Foam Behavior of Sparkling Base Wines
Author(s) -
DUSSAUD ANNE,
ROBILLARD BERTRAND,
CARLES BENOÎT,
DUTEURTRE BRUNO,
VIGNESADLER MICHÈLE
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb06920.x
Subject(s) - chemistry , wine , ethanol , chromatography , ethanol content , surface tension , base (topology) , food science , biochemistry , thermodynamics , mathematical analysis , physics , mathematics
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 alcochol content foam behavior was mainly governed by ethanol concentration. Bikerman coefficient variations were correlated with the surface tension variation.