Films and foams of Champagne wines
1999; Elsevier BV; Volume: 13; Issue: 1 Linguagem: Inglês
10.1016/s0268-005x(98)00061-7
ISSN1873-7137
AutoresJ. Senée, Bertrand Robillard, P. M. Adler,
Tópico(s)Proteins in Food Systems
ResumoWe have studied the drainage kinetics of thin films and properties of foams made from Champagne wines of three vintages and also from model hydroalcoholic solutions of special yeast glycoproteins (YGP) with same pH, ionic strength and almost the same ethanol concentration. It could be shown that the model solutions can remarkably mimic most film and foam properties of the wines. Aggregates were formed during the wine film drainage and showed an important stabilising influence; their mobility and growth aspects in the films depend on the molecular composition in wines (vintage effect), or on the YGP concentration in solutions. The formation of aggregates could be explained by the film thinning, which increases the macromolecule concentrations up to their solubility limit in the films but not in the liquid bulks. This was interpreted in terms of displacement in the phase diagram following the increase of the macromolecule volume concentration caused by their excessive confinement in the film. ©
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