Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines

Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most importa...

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Bibliographic Details
Main Authors: Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Molecules
Subjects:
sparkling wines
foam height
foam persistence
organic acid
buffering capacity
tartaric acid
Online Access:https://www.mdpi.com/1420-3049/28/21/7423

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