ADVANCED INTERACTION SEARCH

VitiSynth Full Entry

Reference: Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?
Key Statements

Abstract-

The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. The aim of this study was to assess whether a low temperature (13 °C) or a high temperature (20 °C) during the in-bottle fermentation might have an impact on the effervescence and the foaming properties (i.e., collar height and bubble size) of three French sparkling wines (a Crémant de Loire and two Champagne wines), under standard tasting conditions. Our results showed that sparkling wines elaborated at 13 °C and served in standard tasting conditions (i.e., 100 mL, 18 °C) had better ability to keep the dissolved CO2 (between 0.09 and 0.30 g/L) in the liquid phase than those elaborated at 20 °C (with P < 0.05). Most interestingly, we also observed, for the Crémant de Loire and for one Champagne wine, that the lower the temperature of the prise de mousse, the smaller (with P < 0.05) the bubbles in the foam collar throughout the wine tasting.


(highlighting by VitiSynth)

Link to paper-

https://www.mdpi.com/1420-3049/26/15/4434

https://doi.org/10.3390/molecules26154434


Partially indexed reference.

View Interactions

VitiSynth Review
Go Back

Vitisynth

Academic association dedicated to vine, grape and wine sciences publishing open access scientific articles

Publication Details

Published: 2021
Publication: Molecules
Issue: 2021 26-15-4434
Author: Cilindre C 2021
Recommendation:

Brain food

Related Video

None for this Entry

Related Audio

None for this Entry

Discuss this Entry

No related discussions available.

Join Discussion

Latest Discussions
Special Report

Date: 19th April 2020
Vine Synth:Growth stage:VS 4 Flowering:VS 4c Bud development:VS 4c.2 Differentiation of main axis of anlage into inflorescence rachis primordium or tendril primordium

The development of inflorescence primordia (IP) is clearly described i...Read more

Date: 16th February 2020
Admin Synth:Guides:Data standards:Colour codes

I think it would be very useful if we have standard colour codes for e...Read more

Date: 29th October 2015
Reference:Journal:Weed Technology:2015:Online October 2015:Devkota P 2015:Influence of Spray Solution Temperature and Holding Duration on Weed Control with Premixed Glyphosate and Dicamba Formulation

Pesticides in general are chemical products, therefore the quality of ...Read more

List of sponsors.. Read more

test