Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact foamability?

Foam is the first attribute observed when sparkling wine served. Bentonite essentially used to flocculate particles in base wines but can impair their foamability. Gums from Acacia senegal and seyal improved foamability of different bentonite-treated wines. Our main goal was see how supplementation with new fractions separated gums by Ion Exchange Chromatography affected wines, deepening relation between foam behavior characteristics gums. High molar mass increased maximal height during stability period in, respectively, 11 out 8 16 cases (69% 50%, respectively). The properties supplementing obtained IEC and, although a minor extent, characteristics, positively and/or negatively behavior. Wine also depended on relationship properties.