INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF CAVA (SPARKLING WINE) .2.

摘要

The chemical and physical parameters of 96 samples made of six kinds of cava were analyzed to evaluate the effect of variety and aging in contact with yeast on the foam properties. They came from the same harvest, and they were made in industrial scale by the same winemaker. Variety and aging affect foaming properties. Chardonnay cavas gave the best foam, and they were higher in total and neutral polysaccharides, soluble proteins, total polyphenols, absorbance at 280, 365, and 420 nm, titratable acidity, alcoholic content, conductivity, and malic acid. Eighteen months of aging seems to be the best for foamability and stability time apparently due to the release of compounds such as proteins and polysaccharides by yeast autolysis. However, after 18 months there was a decrease in foamability accompanied by an increase in monomeric compounds. Fructose increase could be due to the hydrolysis of plant components depending on the enzimes release from yeast during autolysis. [References: 44]