Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Identifieur interne : 000071 ( Main/Corpus ); précédent : 000070; suivant : 000072Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.
Auteurs : Belinda Kemp ; Bruna Condé ; Sandrine Jégou ; Kate Howell ; Yann Vasserot ; Richard MarchalSource :
- Critical reviews in food science and nutrition [ 1549-7852 ] ; 2019.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Amino Acids, Fatty Acids, Phenols, Polysaccharides, Proteins.
- chemical : Carbon Dioxide.
- analysis : Carbonated Beverages, Wine.
- chemistry : Vitis.
- metabolism : Saccharomyces cerevisiae.
Abstract
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.
DOI: 10.1080/10408398.2018.1437535
PubMed: 29420057
Links to Exploration step
pubmed:29420057Le document en format XML
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Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Jegou, Sandrine" sort="Jegou, Sandrine" uniqKey="Jegou S" first="Sandrine" last="Jégou">Sandrine Jégou</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author><author><name sortKey="Howell, Kate" sort="Howell, Kate" uniqKey="Howell K" first="Kate" last="Howell">Kate Howell</name><affiliation><nlm:affiliation>c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Vasserot, Yann" sort="Vasserot, Yann" uniqKey="Vasserot Y" first="Yann" last="Vasserot">Yann Vasserot</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author><author><name sortKey="Marchal, Richard" sort="Marchal, Richard" uniqKey="Marchal R" first="Richard" last="Marchal">Richard Marchal</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2019">2019</date><idno type="RBID">pubmed:29420057</idno><idno type="pmid">29420057</idno><idno type="doi">10.1080/10408398.2018.1437535</idno><idno type="wicri:Area/Main/Corpus">000071</idno><idno type="wicri:explorRef" wicri:stream="Main" wicri:step="Corpus" wicri:corpus="PubMed">000071</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.</title><author><name sortKey="Kemp, Belinda" sort="Kemp, Belinda" uniqKey="Kemp B" first="Belinda" last="Kemp">Belinda Kemp</name><affiliation><nlm:affiliation>a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.</nlm:affiliation></affiliation><affiliation><nlm:affiliation>b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada.</nlm:affiliation></affiliation></author><author><name sortKey="Conde, Bruna" sort="Conde, Bruna" uniqKey="Conde B" first="Bruna" last="Condé">Bruna Condé</name><affiliation><nlm:affiliation>c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Jegou, Sandrine" sort="Jegou, Sandrine" uniqKey="Jegou S" first="Sandrine" last="Jégou">Sandrine Jégou</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author><author><name sortKey="Howell, Kate" sort="Howell, Kate" uniqKey="Howell K" first="Kate" last="Howell">Kate Howell</name><affiliation><nlm:affiliation>c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia.</nlm:affiliation></affiliation></author><author><name sortKey="Vasserot, Yann" sort="Vasserot, Yann" uniqKey="Vasserot Y" first="Yann" last="Vasserot">Yann Vasserot</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author><author><name sortKey="Marchal, Richard" sort="Marchal, Richard" uniqKey="Marchal R" first="Richard" last="Marchal">Richard Marchal</name><affiliation><nlm:affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Critical reviews in food science and nutrition</title><idno type="eISSN">1549-7852</idno><imprint><date when="2019" type="published">2019</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Amino Acids (analysis)</term><term>Carbon Dioxide (MeSH)</term><term>Carbonated Beverages (analysis)</term><term>Fatty Acids (analysis)</term><term>Phenols (analysis)</term><term>Polysaccharides (analysis)</term><term>Proteins (analysis)</term><term>Saccharomyces cerevisiae (metabolism)</term><term>Vitis (chemistry)</term><term>Wine (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Amino Acids</term><term>Fatty Acids</term><term>Phenols</term><term>Polysaccharides</term><term>Proteins</term></keywords><keywords scheme="MESH" type="chemical" xml:lang="en"><term>Carbon Dioxide</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Carbonated Beverages</term><term>Wine</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Vitis</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Saccharomyces cerevisiae</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">29420057</PMID><DateCompleted><Year>2020</Year><Month>01</Month><Day>06</Day></DateCompleted><DateRevised><Year>2020</Year><Month>01</Month><Day>06</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1549-7852</ISSN><JournalIssue CitedMedium="Internet"><Volume>59</Volume><Issue>13</Issue><PubDate><Year>2019</Year></PubDate></JournalIssue><Title>Critical reviews in food science and nutrition</Title><ISOAbbreviation>Crit Rev Food Sci Nutr</ISOAbbreviation></Journal><ArticleTitle>Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines.</ArticleTitle><Pagination><MedlinePgn>2072-2094</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1080/10408398.2018.1437535</ELocationID><Abstract><AbstractText>The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Kemp</LastName><ForeName>Belinda</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.</Affiliation></AffiliationInfo><AffiliationInfo><Affiliation>b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Condé</LastName><ForeName>Bruna</ForeName><Initials>B</Initials><AffiliationInfo><Affiliation>c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Jégou</LastName><ForeName>Sandrine</ForeName><Initials>S</Initials><AffiliationInfo><Affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Howell</LastName><ForeName>Kate</ForeName><Initials>K</Initials><AffiliationInfo><Affiliation>c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Vasserot</LastName><ForeName>Yann</ForeName><Initials>Y</Initials><AffiliationInfo><Affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Marchal</LastName><ForeName>Richard</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D016454">Review</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2018</Year><Month>03</Month><Day>07</Day></ArticleDate></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>Crit Rev Food Sci Nutr</MedlineTA><NlmUniqueID>8914818</NlmUniqueID><ISSNLinking>1040-8398</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000596">Amino Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D005227">Fatty Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010636">Phenols</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011134">Polysaccharides</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D011506">Proteins</NameOfSubstance></Chemical><Chemical><RegistryNumber>142M471B3J</RegistryNumber><NameOfSubstance UI="D002245">Carbon Dioxide</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000596" MajorTopicYN="N">Amino Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D002245" MajorTopicYN="N">Carbon Dioxide</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D002253" MajorTopicYN="N">Carbonated Beverages</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005227" MajorTopicYN="N">Fatty Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D010636" MajorTopicYN="N">Phenols</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011134" MajorTopicYN="N">Polysaccharides</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D011506" MajorTopicYN="N">Proteins</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012441" MajorTopicYN="N">Saccharomyces cerevisiae</DescriptorName><QualifierName UI="Q000378" MajorTopicYN="N">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D027843" MajorTopicYN="N">Vitis</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D014920" MajorTopicYN="N">Wine</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Sparkling wine</Keyword><Keyword MajorTopicYN="N">foam</Keyword><Keyword MajorTopicYN="N">organic acids and fatty acids</Keyword><Keyword MajorTopicYN="N">phenolic compounds</Keyword><Keyword MajorTopicYN="N">polysaccharides</Keyword><Keyword MajorTopicYN="N">proteins</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>2018</Year><Month>2</Month><Day>9</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2020</Year><Month>1</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate 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