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- Coelho, Elisabete, et al. Show all 5 Authors
- Journal of agricultural and food chemistry 2011 v.59 no.7 pp. 3168–3179
- acetates; foaming properties; foams; fractionation; hydrophobicity; mass spectrometry; molecular weight; monoacylglycerols; polyethylene glycol; sparkling wines; stearic acid; synergism; Portugal
- ... The foam of sparkling wines is a key parameter of their quality. However, the compounds that are directly involved in foam formation and stabilization are not yet completely established. In this work, seven sparkling wines were produced in Bairrada appellation (Portugal) under different conditions and their foaming properties evaluated using a Mosalux-based device. Fractionation of the sparkling w ...