Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava)

Mireia Esteruelas, Elena Gonzalez-Royo, Nick Kontoudakis, Antonio Orte, Antoni Cantos, Joan Miquel Canals, Fernando Zamora

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

BACKGROUND: The aim of this paper is to determine the main factors that influence the foaming properties of base wines and sparkling wines and, in particular, the role played by the maturity of the grapes in the controlled designation of origin (CDO) Cava. Macabeo, Xarel.lo, Parellada and Chardonnay grapes were harvested at two different maturity levels in two vintages. The first harvest was selected because of its desirable titratable acidity and the second because of its optimal sugar concentration. The mono-varietal base wines and standard blends were transformed into sparkling wines and aged for 14 months.

RESULTS: The results indicate that the main factors affecting foam properties are ethanol content, high molecular weight polysaccharides and gluconic acid (which have a negative effect), and proteins (which have a positive effect).

CONCLUSION: The main conclusion of this study is that the foaming properties of wines can be improved if harvest dates are advanced. (c) 2014 Society of Chemical Industry
Original languageEnglish
Pages (from-to)2071-2080
Number of pages10
JournalJournal of the Science of Food and Agriculture
Volume95
Issue number10
Early online dateOct 2014
DOIs
Publication statusPublished - Jun 2015

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