Influence of Expeditionary Liqueur on The Formation of Foam Properties of Sparkling Wines

Abstract

When determining the quality of sparkling wines, first of all, we thought to focus on the assessment of processes of formation of sparkling and frothy properties, as the process of cavitation reveals the relationship with the chemical components, which affects organoleptic indicators. The effect of expeditionary liquor on frothy properties was investigated and it was found that expeditionary liquor directly affects the concentration of dissolved carbon dioxide. The control samples were made according to the classical technology of sparkling wine production, including “prise de mousse”, due to which the carbon dioxide molecules were promoted and dissolved, increasing the degree of diffusion in the liquid. Such a sparkling wine is characterized by a fine foam and a highpressure index. Foam formation is associated with proteins, as they exhibit the ability to adsorb and unfold at the gas-liquid interface, and foam stability is provided by amino acids due to strong bonds that increase wine viscosity. When expeditionary liqueur was added, the pressure dropped from 7 atmospheres to 4 atmospheres, which allowed the sparkling wine to calm down and stabilize bubble formation, and this is the result of the subtle interaction between dissolved carbon dioxide molecules and tensioactive wine components.