Influence of fatty acids on wine foaming.

Abstract

The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in different white wines and the corresponding sparkling wines. Moreover, from three of these wines the foam formed by CO(2) injection was separated, and two fractions were then obtained: foam wine (FW) and remainder wine (RW). In these fractions and the sparkling… (More)

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Cite this paper

@article{Gallart2002InfluenceOF, title={Influence of fatty acids on wine foaming.}, author={Magdalena Gallart and Elvira L{\'o}pez-Tamames and Gabriel Suberbiola and Susana Buxaderas}, journal={Journal of agricultural and food chemistry}, year={2002}, volume={50 24}, pages={7042-5} }