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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

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dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Aleixandre Benavent, José Luís es_ES
dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.date.accessioned 2022-09-23T18:02:31Z
dc.date.available 2022-09-23T18:02:31Z
dc.date.issued 2009-05 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/186520
dc.description.abstract [EN] Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the sensory characteristics and in the case of sparkling wine, the foam quality. The influence of fining agents and tirage solution, on volatile compounds, and foam characteristics of sparkling wines made from grapes of the Bobal variety was studied. The data obtained show how the fining agent affects the foam properties and the final volatile composition of sparkling wines. In this study, it was bentonite with gelatine that produced amounts of acetates and esters. The use of Colle 2P in the tirage solution means that more aromatic sparkling wines with better foam characteristics can be obtained. es_ES
dc.description.sponsorship The experimental report here is a part of a project financially supported by the Universidad Polytechnic of Valencia, Vice-rectorate for research (20040938) which the authors gratefully acknowledge. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Sparkling wine es_ES
dc.subject Volatile compounds es_ES
dc.subject Foam es_ES
dc.subject Bobal es_ES
dc.subject Tirage solution es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-009-1034-z es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//20040938/ es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García Esparza, MJ.; Aleixandre Benavent, JL.; Alvarez Cano, MI.; Lizama Abad, V. (2009). Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds. European Food Research and Technology. 229(1):133-139. https://doi.org/10.1007/s00217-009-1034-z es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-009-1034-z es_ES
dc.description.upvformatpinicio 133 es_ES
dc.description.upvformatpfin 139 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 229 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\35579 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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