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Vlada Taranenko
Department of Fermentation Technology, Kuban State Technological University, Krasnodar, Russian Federation
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Research Article
Influence of Expeditionary Liqueur on the Formation of Foam Properties of Sparkling Wines
Author(s): Vlada Taranenko*, I Oseledtseva and V Strukova
When determining the quality of sparkling wines, first of all, we thought to focus on the assessment of processes of formation of sparkling and frothy properties, as the process of cavitation reveals the relationship with the chemical components, which affects organoleptic indicators. The effect of expeditionary liquor on frothy properties was investigated and it was found that expeditionary liquor directly affects the concentration of dissolved carbon dioxide. The control samples were made according to the classical technology of sparkling wine production, including “prise de mousse”, due to which the carbon dioxide molecules were promoted and dissolved, increasing the degree of diffusion in the liquid. Such a sparkling wine is characterized by fine foam and a high pressure index. Foam formation is associated with proteins, as they exhibit the ability.. View more»