title: Sensory and foaming properties of sparkling cider.
abstract: The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam collar, and overall foam quality) improved with aging time. Likewise, the yeast strain positively influenced the assessment of initial foam, foam area persistence, number of bubble chains, and overall foam quality. Significant and positive correlations were found between alcoholic proof, dry extract, total and volatile acidities, total phenols and total proteins, and sigma, whereas HM was negatively correlated with specific gravity, alcoholic proof, dry extract, and total proteins.
authors.affiliation: Area de Tecnología de los Alimentos, SERIDA, Apdo. 13, 33300-Villaviciosa, Asturias, Spain. apicinelli@serida.org
authors.forename: Anna
authors.initials: A
authors.lastname: Picinelli Lobo
authors.forename: Norman
authors.initials: N
authors.lastname: Fernández Tascón
authors.forename: Roberto
authors.initials: R
authors.lastname: Rodríguez Madrera
authors.forename: Belén
authors.initials: B
authors.lastname: Suárez Valles
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry; D002492:Central Nervous System Depressants / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D027845:Malus / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D015003:Yeasts / Q000737:chemistry / Q000378:metabolism
chemical_list: D002492:Central Nervous System Depressants; D002245:Carbon Dioxide; D000431:Ethanol