Factors affecting effervescence of sparkling wines
2012
Snebergrova, J., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin | Cizkova, H., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin | Voldrich, M., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Konzervace Potravin | Suhajek, V., Bohemia Sekt, Stary Plzenec (Czech Republic)
High-quality sparkling wines made by the Charmat method, mostly from Czech production, were selected to evaluate chemical and physicochemical factors that affect the quality of their effervescence. We determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. The intensity of effervescence and the number of chains were related to the surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. Other variables that strongly correlated with the intensity of effervescence and the number of chains were CO2 content and pressure in the bottle.
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