Foaming in winemaking |
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| Authors: | Peter C. Molan Martin Edwards Rainer Eschenbruch |
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| Affiliation: | (1) Ruakura Soil & Plant Research Station, Hamilton, New Zealand;(2) School of Science, University of Waikato, Hamilton, New Zealand;(3) DSIR Wine Research, Box 19, Te Kauwhata, New Zealand |
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| Abstract: | Summary A new technique for the measurement of foaming in winemaking is described. Linear relationships are established between the foaminess of bovine serum albumin solutions and its concentration, between the foaminess of fermented artificial medium and its concentration and between the foaminess and the rate of sparging of gas. The effect of temperature on the foaminess of a bovine serum albumin solution is also established. |
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