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The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine

Matteo Marangon, DAFNAE, Università di Padova, Italy

The effect of CMC and sucrose addition at dosage stage on the foam of sparkling wine

Given the importance of foamability in sparkling wines, a significant body of research has been conducted in an attempt to further understand the processes underpinning foam formation, with a view to being able to improve foam production and bubble collar stability.

Dosage is the penultimate stage of sparkling winemaking, and consists of topping up the bottles after disgorging by addition of wine and other products. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour.

In this study, increasing levels of sucrose (from 0 to 31 g/L) or carboxymethyl cellulose (CMC) (from 0 to 100 mg/L) were added to a commercially produced sparkling wine at the dosage stage.

The effect on the physiochemical wine characteristics, and therefore foam behavior, were analysed via an adapted Mosalux method and a novel image analysis method combined with free pour of the wine.

Report presented at the SIVE OENOPPIA Awards 2019. The paper reproduced in this video-seminar  was presented at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).

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Published on 18/12/2019
Item available in italiano
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