Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Comparison of two procedures to measure foamability from sparkling base wines supplemented with acacia gums

Comparison of two procedures to measure foamability from sparkling base wines supplemented with acacia gums

Abstract

In sparkling wines, foam is a relevant aspect whose measurement method could affect the results. The shaking test (ST) is a simple method measuring foamability1,2. But, unlike the most used and classical sparging-gas method (the so-called Mosalux; MOS)3, the amount of gas introduced is not controlled. MOS is, however, longer and needs more complex equipment. Our work compares both methods trying to demonstrate that ST can be an alternative and reliable method easily used by winemakers and enological laboratories.Eight base wines were elaborated by the traditional method, treated with bentonite, stirred and filtered. The origins of three base wines were three different regions from Spain (using Moscatel and Macabeo grapes). The other five were elaborated in the French region of Champagne (using Chardonnay and Pinot noir grapes). Four Acacia gums fractions were separately added to two selected wines (one French wine and one Spanish wine). These two (six modalities: control, bentonite-treated and gums fractions-treated wines; n=12) and the other six wines (two modalities: control and bentonite-treated wines; n’=12) were analyzed by MOS and ST. In this way the differences of wines were not only caused by the origin and by the cultivar but also by varying oenological techniques, ensuring a great variability of samples. Using MOS, wine was in a glass cylinder with a frit at the bottom injecting CO2. The Maximum Foam Height (HM-MOS) and the Foam Stability Height (HS-MOS) were measured. In ST, wine in tubes was strongly hand-shaken. The foam height was measured at 5 sec. (ST5) and every 10 sec. (ST10, ST20…) during 90 seconds (all in triplicate).ST required six times less amount of wine and gum fractions than MOS. The Maximum Foam Height by ST (HM-ST) was always reached at ST5 (closely followed by ST10). The foam stability period (when foam height was not statistically different to the last measure) always started before or just at ST70. In all modalities of both selected wines, HM-MOS and HM-ST presented similar ANOVA-statistical relationships. However, HS-MOS and ST90 were statistically related only in one selected wine. Multiple regression analyses were performed trying to know if some correlation could be established between (i) the foam height values at T5 and T10 by ST and (ii) the HM-MOS of 24 varying wines, as well as between (I) the foam height values at T70 and T90 by ST and (II) the HS-MOS. T5 and T10 were selected as the two moments presenting the two higher foam height values. T70 and T90 were selected as the two moments when the foam stability period began and finished. Multiple Regressions showed that HM-MOS correlated with ST5-ST10, and HS-MOS with ST70-ST90 (R2>70%; p

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Thierry Doco

UMR-1083/SPO, INRAE-Montpellier, France,Rafael Apolinar-Valiente, UMR-1208/IATE, Montpellier SupAgro, France. Thomas Salmon, LOCA, Université de Reims, France. Pascale Williams, UMR-1083/SPO, INRAE-Montpellier, France.  Michaël Nigen, UMR-1208/IATE, Université Montpellier, France. Christian Sanchez, UMR-1208/IATE, Université Montpellier, France. Richard Marchal, LVBE, Université de Haute-Alsace, Colmar, France.

Contact the author

Keywords

sparkling base wine; foamability; shaking test; gas-sparging method; maximum foam height; foam stability height

Citation

Related articles…

NIR based sensometric approach for consumer preference evaluation

Climate change has had a global impact on grape production, and as a result, developing table grape varieties that can withstand climate-related threats has become a significant goal. However, it is equally important to ensure that these new grape varieties meet the preferences of consumers. To achieve this goal, a procedure has been developed that combines sensory analysis with spectroscopic data collected in the NIR region. Each sample was analyzed using both traditional analytical techniques and non-destructive NIR spectroscopy.

Aroma composition of mono-varietal white wines for the production of Custoza

AIM: The appellation “Bianco di Custoza” or “Custoza”, born in 1971, is one of the oldest white wines Protected Designation of Origin in Italy.

Non Saccharomyces wine yeasts: emerging trends and challenges in winemaking

In the past, the contribution of non-Saccharomyces yeasts in winemaking has always been considered negative for their limited enological attitude if compared with Saccharomyces cerevisiae. In recent decades there has been a reevaluation of the role of non-Saccharomyces wine yeasts especially when used in combination and in support with S. cerevisiae (mixed fermentation). In this regard, selected non-Saccharomyces yeasts could be profitable used to give distinctive features, to enhance flavor and aroma complexity and to reduce the ethanol content of wines. Further emerging trends in the use of these yeasts are related to their role as bioprotectants and producers of health promoters compounds.

An overview of wine sensory characterization: from classical descriptive analysis to the emergence of novel profiling techniques

The wine industry requires coexistence between tradition and innovation to meet consumers’ preferences. Sensory science allows the objective quantification of consumers’ understanding of a product and subjective feedback of consumer’s perception through acceptance or rejection of stimulus or even describing emotions evoked [1]. To measure sensations, emotions and liking, and their dynamics over time, time-intensity methods are crucial tools with growing interest in sensory science [2].

New breeding frontiers: application of the CRISPR-cas9 system in grapevine (V. vinifera L.) and improvements in plant regeneration

Nowadays, many policies are being adopted for direct agriculture towards more sustainable approaches. To continue to maintain a high production using fewer fertilizers, pesticides and water resources, agronomic techniques must be combined with biotechnological approaches. In grapevine, the breeding programs are restricted by the fact that it has a highly heterozygous genome, therefore, if on the one hand, we try to improve the characteristics, on the other hand it is necessary to preserve the original genome of the varieties. CRISPR-cas9 system is one of the smartest tools to carry out highly precise genetic modifications leaving the genetic background unchanged.