Journal article

Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines

Belinda Kemp, Bruna Conde, Sandrine Jegou, Kate Howell, Yann Vasserot, Richard Marchal

Critical Reviews in Food Science and Nutrition | Taylor & Francis | Published : 2019


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..

View full abstract

University of Melbourne Researchers