Relationship between foam parameters obtained by the gas-sparging method and sensory evaluation of sparkling wines

The foams of 51 sparkling wines of different varieties, harvests and aging times were studied both by the Mosalux® gas‐sparging method and by sensory evaluation. The instrumental foam parameters, ie foamability (HM), Bikerman coefficient (Σ) and foam stability time (TS), and the descriptors evaluate...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2004-01, Vol.84 (2), p.127-133
Main Authors: Gallart, Magdalena, Tomás, Xavier, Suberbiola, Gabriel, López-Tamames, Elvira, Buxaderas, Susana
Format: Article
Language:English
Subjects:
aging
base wine
Biological and medical sciences
foam
Food industries
Fundamental and applied biological sciences. Psychology
harvest
Mosalux
sensory analysis
sparkling wine
variety
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Summary:The foams of 51 sparkling wines of different varieties, harvests and aging times were studied both by the Mosalux® gas‐sparging method and by sensory evaluation. The instrumental foam parameters, ie foamability (HM), Bikerman coefficient (Σ) and foam stability time (TS), and the descriptors evaluated in the sensory analysis, principally foam area, foam collar and global impression, were correlated positively. The influence of variety and harvest on the foam characteristics of sparkling wines determined from the Mosalux parameters was also reflected in the assessment by sensory analysis. The instrumental method could be applied to base wines to predict the foaming properties of the resulting sparkling wines. Copyright © 2004 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.1614