Foamability of Prosecco wine: Cooperative effects of high molecular weight glycocompounds and wine PR-proteins

Five fractions differing in molecular weight were separated from a Prosecco wine after 1 and 18 months of wine ageing on yeast lees and back added to the ultrafiltered wine in order to assess their contribution to wine foamability. The results suggest that sparkling wine foaming is due to an interaction between grape and yeast proteins.

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