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Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines. Molecules 2023; 28:7423. [PMID: 37959842 PMCID: PMC10649645 DOI: 10.3390/molecules28217423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 10/16/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.
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Affiliation(s)
- Paola Domizio
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via Donizetti 6, 50144 Firenze, Italy;
| | - Alessandra Luciano
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Antigone Marino
- CNR-ISASI and Physics Department, University of Naples Federico II, Via Cinthia Monte S. Angelo, 80126 Naples, Italy;
| | - Luigi Picariello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Martino Forino
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Francesco Errichiello
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Luigi Moio
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
| | - Angelita Gambuti
- Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli “Federico II”, Viale Italia, 83100 Avellino, Italy (M.F.); (F.E.); (G.B.)
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Inoue Y, Ueda S, Tanikawa T, Sano A, Suzuki R, Todo H, Higuchi Y, Akao K. Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods 2023; 12:4004. [PMID: 37959123 PMCID: PMC10647497 DOI: 10.3390/foods12214004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81 ± 0.03, 2.74 ± 0.06, 2.69 ± 0.03) mPa-s and (22.3 ± 1.1, 22.0 ± 0.2, 21.3 ± 0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7 ± 185.3, 3041.9 ± 355.1, 3842.7 ± 228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.
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Affiliation(s)
- Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Sae Ueda
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Takashi Tanikawa
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Aiko Sano
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Ryuichiro Suzuki
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Hiroaki Todo
- Laboratory of Pharmaceutics and Cosmeceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Yuji Higuchi
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
| | - Kenichi Akao
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
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The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine. FERMENTATION 2022. [DOI: 10.3390/fermentation8010036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This article focuses on the effect of yeast strains, vintage, and must sugar content on the amino-acid content of sparkling wines produced by the traditional method. In the experiment, the amino-acid concentrations before and after secondary fermentation, depending on the type of yeast used (basic wine without secondary fermentation, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast) and the sugar content of the must (170, 190, and 210 g per liter), and the vintage (2010 and 2011), were evaluated. Concentrations of 20 free amino acids in 18 wine variants were analyzed by ion-exchange liquid chromatography with postcolony ninhydrin derivatization and photometric detection. Results of the study show an increase in all the amino acids represented, except ornithine, after secondary fermentation. The average content of each amino acid in the basic wine, wine fermented with immobilized yeast, and wine fermented with classical Champagne yeast was higher in the variant where classical yeast was used. In this variant, the concentrations of alanine, glutamic acid, lysine, arginine, phenylalanine, valine, and glycine were almost twice as high as in the other variants. A higher proportion of most amino acids was observed in the year 2011; only for amino acids lysine, leucine, phenylalanine, tyrosine, ornithine, histidine, and methionine was a higher concentration observed in the year 2010. A higher concentration of released amino acids was also observed in wine produced from must with a higher sugar content (21° NM).
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De Iseppi A, Marangon M, Lomolino G, Crapisi A, Curioni A. Red and white wine lees as a novel source of emulsifiers and foaming agents. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112273] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Liger-Belair G, Cilindre C. Recent Progress in the Analytical Chemistry of Champagne and Sparkling Wines. ANNUAL REVIEW OF ANALYTICAL CHEMISTRY (PALO ALTO, CALIF.) 2021; 14:21-46. [PMID: 34014763 DOI: 10.1146/annurev-anchem-061318-115018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The strong interplay between the various parameters at play in a bottle and in a glass of champagne or sparkling wine has been the subject of study for about two decades. After a brief overview of the history of champagne and sparkling wines, this article presents the key steps involved in the traditional method leading to the production of premium modern-day sparkling wines, with a specific focus on quantification of the dissolved CO2 found in the sealed bottles and in a glass. Moreover, a review of the literature on the various chemical and instrumental approaches used in the analysis of dissolved and gaseous CO2, effervescence, foam, and volatile organic compounds is reported.
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Affiliation(s)
- Gérard Liger-Belair
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
| | - Clara Cilindre
- Equipe Effervescence Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), CNRS UMR 7331, UFR Sciences Exactes et Naturelles, BP 1039, Université de Reims Champagne-Ardenne, 51687 Reims CEDEX 2, France; ,
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Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? Molecules 2021; 26:molecules26154434. [PMID: 34361583 PMCID: PMC8347939 DOI: 10.3390/molecules26154434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/06/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. The aim of this study was to assess whether a low temperature (13 °C) or a high temperature (20 °C) during the in-bottle fermentation might have an impact on the effervescence and the foaming properties (i.e., collar height and bubble size) of three French sparkling wines (a Crémant de Loire and two Champagne wines), under standard tasting conditions. Our results showed that sparkling wines elaborated at 13 °C and served in standard tasting conditions (i.e., 100 mL, 18 °C) had better ability to keep the dissolved CO2 (between 0.09 and 0.30 g/L) in the liquid phase than those elaborated at 20 °C (with P < 0.05). Most interestingly, we also observed, for the Crémant de Loire and for one Champagne wine, that the lower the temperature of the prise de mousse, the smaller (with P < 0.05) the bubbles in the foam collar throughout the wine tasting.
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Towards Accelerated Autolysis? Dynamics of Phenolics, Proteins, Amino Acids and Lipids in Response to Novel Treatments and during Ageing of Sparkling Wine. BEVERAGES 2021. [DOI: 10.3390/beverages7030050] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Premium sparkling wine produced by the traditional method (analogous to the French méthode champenoise) is characterised by the development of aged wine character as a result of a second fermentation in the bottle with lees contact and lengthy ageing. Treatments (microwave, ultrasound, or β-glucanase enzymes) were applied to disrupt the cell wall of Saccharomyces cerevisiae and added to the tirage liquor for the second fermentation of Chardonnay-Pinot Noir base wine cuvée and compared to a control, to assess effects on the release of phenolics, proteins, amino acids, and lipids at 6, 12 and 18 months post-tirage. General responses to wine ageing included a 60% increase in the total phenolic content of older sparkling wines relative to younger wines and an increase in protein concentration from 6 to 12 months bottle age. Microwave and β-glucanase enzyme treatments of yeast during tirage preparation were associated with a 10% increase in total free amino acid concentration and a 10% increase in proline concentration at 18 months bottle age, compared to control and ultrasound treatment. Furthermore, microwave treatment was associated with elevated asparagine content in wine at 18 months bottle age, relative to the control and the other wines. The β-glucanase enzyme and ultrasound treatments were associated with significant accumulation of total lipids, which were driven by 2-fold increases in the phospholipid and monoacylglycerol components in wine at 18 months bottle age and, furthermore, the microwave treatment was associated with elevated triacylglycerol at 18 months bottle age. This study demonstrates that the use of yeast treatments at the tirage stage of sparkling wine production presents an opportunity to manipulate wine composition.
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Jiang H, Li Y, Jin Q, Yang D, Wu C, Cui J. Physiological and biochemical effects of Ti 3AlC 2 nanosheets on rice (Oryza sativa L.). THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 770:145340. [PMID: 33736383 DOI: 10.1016/j.scitotenv.2021.145340] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 01/14/2021] [Accepted: 01/17/2021] [Indexed: 06/12/2023]
Abstract
MAX phase materials are a new type of nanomaterial with wide applications, but the potential effects of MAX phase materials on plants have not been reported. Herein, we selected Ti3AlC2 nanosheets as a typical MAX phase material to investigate its potential impacts on rice (Oryza sativa L.) at 0-1000 μg·mL-1. The foliar application of Ti3AlC2 at 100 and 1000 μg·mL-1 inhibited the growth of rice seedlings by producing excess reactive oxygen species (ROS). Furthermore, foliar spraying of Ti3AlC2 at 100 μg·mL-1 decreased the stomatal aperture (78.6%) and increased the number of trichomes (100%). These responses demonstrated that the application of Ti3AlC2 could interfere with the immune system of plants by changing the structure and function of leaves, disturbing the activities of antioxidant enzymes. According to the above results, we concluded that the toxicity of Ti3AlC2 nanosheets on plants was mainly caused by the release of titanium ions. This study provides a valuable reference for understanding the impact of MAX phase materials on plants.
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Affiliation(s)
- Hao Jiang
- College of Agriculture / Key Laboratory of Oasis Agricultural Pest Management and Plant Protection Resources Utilization, Xinjiang Uygur Autonomous Region, Shihezi University, Shihezi, Xinjiang 832003, China; Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Guangdong Institute of Eco-environmental Science & Technology, Guangzhou 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou 510650, China
| | - Yadong Li
- Key Laboratory for Biobased Materials and Energy of Ministry of Education/Guangdong Provincial Engineering Technology Research Center for Optical Agriculture, College of Materials and Energy, South China Agricultural University, Guangzhou 510642, China
| | - Qian Jin
- Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Guangdong Institute of Eco-environmental Science & Technology, Guangzhou 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou 510650, China
| | - Desong Yang
- College of Agriculture / Key Laboratory of Oasis Agricultural Pest Management and Plant Protection Resources Utilization, Xinjiang Uygur Autonomous Region, Shihezi University, Shihezi, Xinjiang 832003, China
| | - Cailan Wu
- College of Agriculture / Key Laboratory of Oasis Agricultural Pest Management and Plant Protection Resources Utilization, Xinjiang Uygur Autonomous Region, Shihezi University, Shihezi, Xinjiang 832003, China.
| | - Jianghu Cui
- Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Guangdong Institute of Eco-environmental Science & Technology, Guangzhou 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou 510650, China.
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9
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Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines. FERMENTATION 2021. [DOI: 10.3390/fermentation7020064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Background: Cava is considered to be a high-quality wine internationally. Hence, it has undergone consistent improvement and/or the preservation of its aromatic qualities, bouquet, color, and foamability, throughout its elaboration and aging. Methods: This study investigates the use of different Saccharomyces and non-Saccharomyces yeasts strains (Torulaspora delbrueckii and Metschnikowia pulcherrima) in Chardonnay and Xarel.lo cava wines. The usual enological parameters, the volatile composition, the protein contents, and foamability were determined, and sensory analyses were also performed for all of the vinifications (both before tirage and after 18 months of aging on the lees). Results: the protein and foamability results show that there is a direct relationship between both parameters, with better foam persistence achieved in some non-Saccharomyces fermentation. M. pulcherrima base wines showed a high protein content, improving foamability and foaming persistence. In addition, the results of the aromatic composition and the sensory analysis showed that the use of T. delbrueckii at first fermentation produced interesting cavas from an aromatic perspective. These cavas showed the highest values of ethyl isovalerate (120–126 µg/L), providing aromatic fruity notes, especially fresh green apple. Conclusions: the use of non-Saccharomyces yeasts in the base wine fermentation can be an alternative to produce cavas with differentiated aromatic characteristics and interesting foaming ability.
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Pegg CL, Phung TK, Caboche CH, Niamsuphap S, Bern M, Howell K, Schulz BL. Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine. Mol Cell Proteomics 2020; 20:100020. [PMID: 32938748 PMCID: PMC8724608 DOI: 10.1074/mcp.ra120.002181] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 08/26/2020] [Accepted: 09/16/2020] [Indexed: 11/16/2022] Open
Abstract
Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analyzed the glycoproteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyze sequential window acquisition of all theoretical mass spectra data-independent acquisition mass spectrometry data based on glycopeptides identified by Byonic (Protein Metrics; version 2.13.17). We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the liqueur de tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared with 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. To our knowledge, this work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic sequential window acquisition of all theoretical mass spectra/data-independent acquisition workflow that is broadly applicable to other sample types. Development of an automated glycoproteomic sequential window acquisition of all theoretical mass spectra workflow. Application to three pairs of commercial-scale experimental sparkling wines. Decreased protein abundance in cuvée during the aging process. Different yeast strains produce varying levels of yeast proteins.
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Affiliation(s)
- Cassandra L Pegg
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, Australia
| | - Toan K Phung
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, Australia
| | - Christopher H Caboche
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, Australia
| | - Suchada Niamsuphap
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, Australia; Centre for Biopharmaceutical Innovation, Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD, Australia
| | | | - Kate Howell
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC, Australia
| | - Benjamin L Schulz
- School of Chemistry and Molecular Biosciences, The University of Queensland, St Lucia, QLD, Australia; Centre for Biopharmaceutical Innovation, Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, St Lucia, QLD, Australia.
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Foaming Characteristics of Beverages and Its Relevance to Food Processing. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09213-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines. BEVERAGES 2019. [DOI: 10.3390/beverages5030054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds.
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Zeng Z, Zhu J, Shurson G, Chen C, Urriola P. Improvement of in vitro ileal dry matter digestibility by non-starch polysaccharide degrading enzymes and phytase is associated with decreased hindgut fermentation. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.09.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Di Gianvito P, Perpetuini G, Tittarelli F, Schirone M, Arfelli G, Piva A, Patrignani F, Lanciotti R, Olivastri L, Suzzi G, Tofalo R. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production. Food Res Int 2018; 109:552-560. [DOI: 10.1016/j.foodres.2018.04.070] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 04/16/2018] [Accepted: 04/30/2018] [Indexed: 10/17/2022]
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Kemp B, Condé B, Jégou S, Howell K, Vasserot Y, Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Crit Rev Food Sci Nutr 2018; 59:2072-2094. [PMID: 29420057 DOI: 10.1080/10408398.2018.1437535] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.
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Affiliation(s)
- Belinda Kemp
- a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.,b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada
| | - Bruna Condé
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Sandrine Jégou
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Kate Howell
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Yann Vasserot
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Richard Marchal
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
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