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- Coelho, Elisabete, et al. Show all 3 Authors
- Journal of agricultural and food chemistry 2011 v.59 no.16 pp. 8770-8778
- air; foaming properties; foams; hydrophobicity; molecular weight; protein content; 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 w ...