Factors affecting effervescence of sparkling wines.
Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech product...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2012-06-01
|
| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-201206-0002_Faktory_ovlivnujici_perleni_sumivych_vin.php |
| _version_ | 1811262860847742976 |
|---|---|
| author | Jitka ŠNEBERGROVÁ Helena ČÍŽKOVÁ Michal VOLDŘICH Vítězslav ŠUHÁJEK |
| author_facet | Jitka ŠNEBERGROVÁ Helena ČÍŽKOVÁ Michal VOLDŘICH Vítězslav ŠUHÁJEK |
| author_sort | Jitka ŠNEBERGROVÁ |
| collection | DOAJ |
| description | Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects. Firstly, we determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of effervescence and the number of chains are related to surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. Other parameters that strongly correlated with the intensity of effervescence and the number of chains were CO2 content and pressure in the bottleEffervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects. Firstly, we determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of effervescence and the number of chains are related to surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. Other parameters that strongly correlated with the intensity of effervescence and the number of chains were CO2 content and pressure in the bottle |
| first_indexed | 2024-04-12T19:33:22Z |
| format | Article |
| id | doaj.art-aabc3275eb364ffe803cac049a1239e6 |
| institution | Directory Open Access Journal |
| issn | 0023-5830 2570-8619 |
| language | ces |
| last_indexed | 2024-04-12T19:33:22Z |
| publishDate | 2012-06-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-aabc3275eb364ffe803cac049a1239e62022-12-22T03:19:16ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl0023-58302570-86192012-06-0158617117710.18832/kp2012017kpr-201206-0002Factors affecting effervescence of sparkling wines.Jitka ŠNEBERGROVÁ0Helena ČÍŽKOVÁ1Michal VOLDŘICH2Vítězslav ŠUHÁJEK3Ústav konzervace potravin, VŠCHT Praha, Technická 5, 166 28 Praha 6Ústav konzervace potravin, VŠCHT Praha, Technická 5, 166 28 Praha 6Ústav konzervace potravin, VŠCHT Praha, Technická 5, 166 28 Praha 6Ústav konzervace potravin, VŠCHT Praha, Technická 5, 166 28 Praha 6Effervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects. Firstly, we determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of effervescence and the number of chains are related to surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. Other parameters that strongly correlated with the intensity of effervescence and the number of chains were CO2 content and pressure in the bottleEffervescence is one of the essential qualitative characteristics of sparkling wines. The aim of this study was to evaluate chemical and physicochemical factors that affect the quality of effervescence of sparkling wines. High-quality sparkling wines made by Charmat method, mostly from Czech production, had been selected to monitor these effects. Firstly, we determined the optimal state of effervescence on the basis of sensory evaluation - long, intensive, small to medium-sized bubbles with a higher number of bubble chains. Using statistical processing of the sensory analysis results and qualitative parameters analysis we found that the intensity of effervescence and the number of chains are related to surface tension which is affected especially by protein content (assimilable nitrogen) and volatile substances. Other parameters that strongly correlated with the intensity of effervescence and the number of chains were CO2 content and pressure in the bottlehttps://kvasnyprumysl.cz/en/artkey/kpr-201206-0002_Faktory_ovlivnujici_perleni_sumivych_vin.phpsparkling wineeffervescenceCO2sensory evaluation |
| spellingShingle | Jitka ŠNEBERGROVÁ Helena ČÍŽKOVÁ Michal VOLDŘICH Vítězslav ŠUHÁJEK Factors affecting effervescence of sparkling wines. Kvasný průmysl sparkling wine effervescence CO2 sensory evaluation |
| title | Factors affecting effervescence of sparkling wines. |
| title_full | Factors affecting effervescence of sparkling wines. |
| title_fullStr | Factors affecting effervescence of sparkling wines. |
| title_full_unstemmed | Factors affecting effervescence of sparkling wines. |
| title_short | Factors affecting effervescence of sparkling wines. |
| title_sort | factors affecting effervescence of sparkling wines |
| topic | sparkling wine effervescence CO2 sensory evaluation |
| url | https://kvasnyprumysl.cz/en/artkey/kpr-201206-0002_Faktory_ovlivnujici_perleni_sumivych_vin.php |
| work_keys_str_mv | AT jitkasnebergrova factorsaffectingeffervescenceofsparklingwines AT helenacizkova factorsaffectingeffervescenceofsparklingwines AT michalvoldrich factorsaffectingeffervescenceofsparklingwines AT vitezslavsuhajek factorsaffectingeffervescenceofsparklingwines |