This article presents, in general the main problems relating to the colloidal system of wines and its involvement on the quality of sparkling wines, with particular reference to the chemical-physical stability and the effects on aromas, “perlage” and foam characteristics. In the final part, the substances and mechanisms involved in the formation and stability of the foam in sparkling wines are discussed.
LE BOLLICINE, LA SCHIUMA E I COLLOIDI DEI VINI SPUMANTI
Emilio Celotti
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2023-01-01
Abstract
This article presents, in general the main problems relating to the colloidal system of wines and its involvement on the quality of sparkling wines, with particular reference to the chemical-physical stability and the effects on aromas, “perlage” and foam characteristics. In the final part, the substances and mechanisms involved in the formation and stability of the foam in sparkling wines are discussed.File in questo prodotto:
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