Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.
Domizio P, Luciano A, Marino A, Picariello L, Forino M, Errichiello F, Blaiotta G, Moio L, Gambuti A.
Domizio P, et al.
Molecules. 2023 Nov 3;28(21):7423. doi: 10.3390/molecules28217423.
Molecules. 2023.
PMID: 37959842
Free PMC article.
However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. ...
However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of th …