Influence of Fatty Acids on Wine Foaming

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• 作者：Magdalena Gallart ; Elvira L&oacute ; pez-Tamames ; Gabriel Suberbiola ; and Susana Buxaderas
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：November 20, 2002
• 年：2002
• 卷：50
• 期：24
• 页码：7042 - 7045
• 全文大小：40K
• 年卷期：v.50,no.24(November 20, 2002)
• ISSN：1520-5118

文摘

The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in differentwhite wines and the corresponding sparkling wines. Moreover, from three of these wines the foamformed by CO₂ injection was separated, and two fractions were then obtained: foam wine (FW) andremainder wine (RW). In these fractions and the sparkling wines produced from them, foam propertiesand fatty acids were also determined. The free fatty acids C8, C10, and C12 were negatively correlatedwith foamability (HM), whereas the ethyl esters of hexanoic, octanoic, and decanoic acids werepositively related to HM. The value of HM was directly proportional to the ratio of esterified tounesterified fatty acids. This was confirmed by the changes that occur in the esterification ratio duringthe second fermentation and aging. No influence was observed on either the Bikerman coefficient orthe stability time of foam.Keywords: Foam; fatty acids; ethyl esters; esterification ratio; wine; sparkling wine; fractionation;foam wine