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Open AccessArticle

Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences. The University of Melbourne, Building 142 Royal Parade, Parkville, Melbourne, VIC 3010, Australia
Montpellier SupAgro, 2 Place Pierre Viala, 34060 Montpellier, France
Hochschule Geisenheim University, Von-Lade-Straße 1, 65366 Geisenheim, Germany
Institut National Polytechnique - École Nationale Supérieure Agronomique de Toulouse, 31326 Castanet, Tolosan, France
Domaine Chandon, 727 Maroondah Hwy, Coldstream, VIC 3770, Australia
ARC Centre of Excellence in Exciton Science, School of Chemistry, The University of Melbourne, Parkville, Melbourne, VIC 3010, Australia
Author to whom correspondence should be addressed.
Beverages 2019, 5(3), 54;
Received: 6 June 2019 / Revised: 5 July 2019 / Accepted: 21 August 2019 / Published: 2 September 2019
(This article belongs to the Special Issue Sparkling Wine)
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds. View Full-Text
Keywords: fizz; bubbles; protein; yeast invertase; foamability; wine quality fizz; bubbles; protein; yeast invertase; foamability; wine quality
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Condé, B.; Robinson, A.; Bodet, A.; Monteau, A.-C.; Fuentes, S.; Scollary, G.; Smith, T.; Howell, K.S. Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines. Beverages 2019, 5, 54.

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