Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?
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DOI: 10.1016/j.foodchem.2021.129477
Abstract: Foam is the first attribute observed when sparkling wine is served. Bentonite is essentially used to flocculate particles in sparkling base wines but can impair their foamability. Gums from Acacia senegal and Acacia seyal improved… read more here.
Keywords: acacia gums; new fractions; sparkling base; foamability ... See more keywords