Sparkling wines come in a wide range of styles due to climate, soil types, grape varieties and production methods. The chemical composition of a sparkling wine and the way it is produced both contribute to the height and stability of sparkling wine foam after it has been pored into a glass.
This lecture by Dr. Belinda Kemp (Senior Scientist Oenology, Brock University) will reveal the compounds that influence foam stability including; proteins, polysaccharides, phenolic compounds and organic acids, and explore the biochemical interactions that play an important role in sparkling wine foam. A tasting follows.
