Foamability and foam stability of molecular reconstituted model sparkling wines

The present work aims at identifying the contribution of the different wine components to the foaming properties of wines. Twelve fractions were isolated from wine, and foam aptitude of each fraction was measured individually at the concentration at which it was recovered, using wine model solutions. For these concentrations, the maximum foam height (HM) was 8.4-11.7 cm, foam height on stability was 6.9-7.5 cm, and foam stability (TS) was 3.0-6.5 s. Moreover, foam measurements were also performed using 2-, 5-, and 10-fold concentrations of these compounds in wine. The HM increased linearly with the concentration of mannoproteins having low content of protein (MP1), and TS increased exponentially. The fractions that individually showed higher foaming properties were mixed in binary and ternary combinations, demonstrating that MP1 when mixed with low molecular weight hydrophobic compounds strengthens the air/water interface of these solutions, a characteristic that is on the basis of sparkling wines' foamability and foam stability.