New acacia gums fractions: how their features affect the foamability of sparkling base wines?

When sparkling wine is served, the first attribute perceived is foam. Bentonite is usually added to wine in order to cause particle flocculation, but this procedure also leads to a drastic loss of foamability. Acacia gums are already authorized as additives in wine production: they improve the foamability of some sparkling base wines treated with bentonite. This study focuses on how the addition of four new fractions of Acacia gums extracted from Acacia senegal (Asen) and Acacia seyal (Asey), fractionated by Ion Exchange Chromatography, affected the wines foamability. This work deepens the relationship between wine foamability and gums fractions properties. Do sparkling base wine foamabilities strongly depend on the wine and the gum fraction addition, or does it depend on their relationship?

Video of the seminar held during Macrowine virtual (June 23-30, 2021)

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