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Prediction of wine foaming
M López-Barajas1, E López-Tamames, S Buxaderas
1Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
Journal of Agricultural and Food Chemistry
|December 20, 1999
Summary
A new method estimates sparkling wine foam properties using standard quality control parameters, avoiding direct foam measurement. This approach provides predictive equations for foamability and the Bikerman coefficient in diverse wines.
Area of Science:
- Oenology
- Food Science
- Physical Chemistry
Background:
- Assessing sparkling wine foam is crucial for quality.
- Traditional foam measurement requires specialized equipment.
- Developing indirect methods can streamline quality control.
Purpose of the Study:
- To develop a procedure for estimating sparkling wine foam properties without direct measurement.
- To establish mathematical relationships between standard wine quality parameters and foam characteristics.
- To create predictive models for foamability and Bikerman coefficient.
Main Methods:
- Mathematical modeling based on established relationships.
- Utilizing standard wine quality control parameters as independent variables.
- Correlating these with specific foam measurements (foamability, Bikerman coefficient, surface tension) from 96 Cava sparkling base wines.
Main Results:
- Two predictive equations were successfully developed.
- One equation predicts foamability (HM).
- The second equation predicts the Bikerman coefficient (Sigma).
- A database of foam parameters for 96 wines was created, enabling qualitative assessment.
Conclusions:
- The developed procedure effectively estimates key foam properties of sparkling wines indirectly.
- The predictive equations are applicable to various wine types and origins.
- This method offers a practical alternative for routine quality control in winemaking.