Articles producció científicaBioquímica i Biotecnologia

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam

  • Identification data

    Identifier:  imarina:9414571
    Handle: https://hdl.handle.net/20.500.11797/imarina9414571
    Authors:  Esteruelas, M; González-Royo, E; Gil, M; Kountoudakis, N; Orte, A; Cantos, A; Fort, F; Canals, JM; Zamora, F
    Abstract:
    The aim of this study was to determine the influence of temperature during the second fermentation and aging of sparkling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 degrees C have a maximum height (HM) and a stable height (HS) of the foam significantly higher than the corresponding ones produced at 16 degrees C. This better foam properties observed in sparkling wines obtained at low temperature are probably related with their higher protein and oligosaccharide concentration.

  • Others:

    Link to the original source: https://www.bio-conferences.org/articles/bioconf/abs/2015/02/bioconf_oiv2015_02011/bioconf_oiv2015_02011.html
    APA: Esteruelas, M; González-Royo, E; Gil, M; Kountoudakis, N; Orte, A; Cantos, A; Fort, F; Canals, JM; Zamora, F (2015). Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam. : EDP Sciences
    Paper original source: BIO WEB OF CONFERENCES. 5 02011-
    Article's DOI: 10.1051/bioconf/20150502011
    Journal publication year: 2015-01-01
    Entity: Universitat Rovira i Virgili
    Paper version: info:eu-repo/semantics/publishedVersion
    Record's date: 2026-07-04
    URV's Author/s: Canals Bosch, Joan Miquel / ESTERUELAS COMA, MIREIA / Fort Marsal, Maria Francesca / Gil Cortiella, Mariona Herminia / GONZÁLEZ ROYO, ELENA / KONTOUDAKIS, NIKOLAOS / Zamora Marín, Fernando
    Department: Bioquímica i Biotecnologia
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Publication Type: Proceedings Paper
    Author, as appears in the article.: Esteruelas, M; González-Royo, E; Gil, M; Kountoudakis, N; Orte, A; Cantos, A; Fort, F; Canals, JM; Zamora, F
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Thematic Areas: Plant science, Planejamento urbano e regional / demografia, Horticulture, Agronomy and crop science, Agricultural and biological sciences (miscellaneous), Administração pública e de empresas, ciências contábeis e turismo
    Author's mail: mariona.gil@urv.cat, jmcanals@urv.cat, mariafrancesca.fort@urv.cat, fernando.zamora@urv.cat

  • Keywords:

    Yeas
    Protein-fraction
    Autolysis
    Agricultural and Biological Sciences (Miscellaneous)
    Agronomy and Crop Science
    Horticulture
    Plant Science
    Planejamento urbano e regional / demografia
    Administração pública e de empresas
    ciências contábeis e turismo

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