The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine

Autor:	Mark, Crumpton, Christopher J, Rice, Andrew, Atkinson, Geoff, Taylor, Matteo, Marangon
Rok vydání:	2017
Předmět:	Sucrose Alcoholic Beverages Fermentation Food Packaging Food Additives United Kingdom
Zdroj:	Journal of the science of food and agriculture. 98(3)
ISSN:	1097-0010
Popis:	Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour via associated changes in wine viscosity.In this study, dosage treatments of five increasing levels of sucrose (from 0 to 31 g LThese results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::dbc6a55d6067b5255b6cd983084d4e1e https://pubmed.ncbi.nlm.nih.gov/28737841 Zobrazit plný text záznamu Plný text