Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines-Reference-Cited by-同舟云学术

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Published:2018-03-07 Issue:13 Volume:59 Page:2072-2094
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Kemp Belinda¹²,Condé Bruna³,Jégou Sandrine⁴,Howell Kate³,Vasserot Yann⁴,Marchal Richard⁴

Affiliation:

1. Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, Sir Isaac Brock Way, St Catharines, Ontario, Canada

2. Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science, Brock University, Sir Isaac Brock Way, St. Catharines, Ontario, Canada

3. Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Victoria, Australia

4. Laboratoire d'Oenologie de Chimie Appliquée, Unité de Recherche Vigne et Vins de Champagne (URVVC)–EA 4707, Moulin de la Housse, Reims Cédex, France

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1437535

Reference244 articles.

1. Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines

2. Characterization by Optical Measurements of the Effects of Some Stages of Champagne Technology on the Adsorption Layer Formed at the Gas/Wine Interface

3. Relations between the air/wine adsorption layer and the bubble collar stability in experimental and commercial champagnes

4. Agabaliantz, G. G. 1954.Contrôle chimique et technologique de la fabrication des mousseux soviétiques. 357–67. Moscow, Russia: Editions des Industries alimentaires, Pitchepromizdat.

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