Foam Aptitude of Trepat and Monastrell Red Varieties in Cava Elaboration. 1. Base Wine Characteristics

The foam properties of base wines made from red autochthonous varieties (Trepat and Monastrell) were studied. Four wines of each variety were elaborated (fermented off skins at industrial scale in two consecutive harvests) and blended at different proportions with the white traditional variety (Maca...

Full description

Saved in:
Bibliographic Details
Published inJournal of agricultural and food chemistry Vol. 50; no. 20; pp. 5596 - 5599
Main Authors Girbau-Solà, T, López-Tamames, E, Buján, J, Buxaderas, S
Format Journal Article
LanguageEnglish
Published Washington, DC American Chemical Society 25.09.2002
Subjects
Adsorption
Biological and medical sciences
Chemical Phenomena
Chemistry, Physical
Chromatography, High Pressure Liquid
Color
Ethanol - pharmacology
Fermentation
Fermented food industries
Flavonoids
Food industries
Food Technology
Fundamental and applied biological sciences. Psychology
Phenols - analysis
Polymers - analysis
Polyphenols
Polysaccharides - analysis
Proteins - chemistry
Regression Analysis
Saccharomyces cerevisiae - metabolism
Vitis - chemistry
Wine - analysis
Wine - classification
Wine - microbiology
Wines and vinegars
Southern Europe
Europe
Spain
Elaboration
Monastrell wine
Production quality
Wine making
Color
Enology
Sparkling wine
Red wine
Vitis vinifera
Foam
Fruit crop
Vitidaceae
Manufacturing process
Dicotyledones
Angiospermae
Spermatophyta
Cava wine
Online AccessGet full text

Cover

More Information
Summary:The foam properties of base wines made from red autochthonous varieties (Trepat and Monastrell) were studied. Four wines of each variety were elaborated (fermented off skins at industrial scale in two consecutive harvests) and blended at different proportions with the white traditional variety (Macabeo, Xarel.lo, and Parellada) wines to elaborate Cava (closed-bottle-fermented sparkling wine). When crescent amounts of Trepat were added to the traditional white blend, the foamability and the color intensity (CI) of the wine increased polinomically. The increase of the CI depended on the year of harvest. Thus, oenologists could decide the blend proportion most suitable to elaborate either a “blanc de noirs” sparkling wine or a new type of Cava. Keywords: Trepat; Monastrell; foam; sparkling wine; Cava; red variety; color intensity
Bibliography:ark:/67375/TPS-DZ0SNVK9-0
istex:02F1A6E77E347DCA8C41E6C391CF4FBD9CBD7204
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0021-8561
1520-5118
DOI:10.1021/jf020375z