Effect of grape pectic enzyme treatment on foaming properties of white musts and wines

摘要

White grapes of three different varieties (Macabeo, Xarel.lo and Parellada), which are used in Spanish sparkling wines production (O.A.C. Cava), were treated with a pectic-enzyme preparation on an industrial scale. Foam capacity (foamability (HM), Bickerman coefficient (Σ), foam stability time (TS) and surface tension (ST) of nine musts from pectic enzyme treated grapes and their corresponding wines were compared to their respective control samples.