Published on August 28, 2024 by Faustine Milard
Sparkling wines and effervescence: impact of different molecules on foam quality
Abstract:
This presentation looks at the quality of foam in sparkling wine, focusing on the role of amphipathic molecules and the impact of proteins on foam formation. Speakers discuss measurement methods and new solutions to improve stability and reduce the impact of traditional clarifying agents.
Highlights:
๐ Importance of amphipathic molecules: They influence foam quality by stabilising bubbles
๐งช Measurement equipment: Using the Moos method, various foam parameters can be analysed
๐ Impact of proteins: Proteins can either stabilise or destabilise foam depending on how they are treated
๐ฑ New adjuvants: Alternatives to bentonite are being explored to minimise the negative effects on foam
๐ฌ Research in progress: Studies show that managing protein instability is crucial to wine quality
๐ฅ Consumer preferences: Consumers appreciate moderate foam rather than persistent foam
โ๏ธ Innovation: The development of new clarifying agents could improve the overall quality of sparkling wines
