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J Agric Food Chem. 2002 Nov 20;50(24):7042-5.

Influence of fatty acids on wine foaming.

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Nutrición y Bromatología, Centro de Referencia en Tecnología de Alimentos (CeRTA), Facultad de Farmacia, Universidad de Barcelona, Avenida Joan XXIII s/n, E-08026 Barcelona, Spain.


The influence of fatty acids (free and bound as ethyl esters) on wine foaming was studied in different white wines and the corresponding sparkling wines. Moreover, from three of these wines the foam formed by CO(2) injection was separated, and two fractions were then obtained: foam wine (FW) and remainder wine (RW). In these fractions and the sparkling wines produced from them, foam properties and fatty acids were also determined. The free fatty acids C8, C10, and C12 were negatively correlated with foamability (HM), whereas the ethyl esters of hexanoic, octanoic, and decanoic acids were positively related to HM. The value of HM was directly proportional to the ratio of esterified to unesterified fatty acids. This was confirmed by the changes that occur in the esterification ratio during the second fermentation and aging. No influence was observed on either the Bikerman coefficient or the stability time of foam.

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