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1 Instituto de Fermentaciones Industriales, CSIC. Juan de la Cierva, 3, 28006 Madrid, Spain.
The Bikerman method for evaluation of foam characteristics was adapted to wines. The parameters determined
were foam height and stability. The method was applied to wines, to cavas (Spanish sparkling wines), and to
samples taken during a cava production process. In order to ascertain which compounds affect the foaming
properties of wine, the chemical properties (global composition, nitrogen compounds, neutral sugars of the
polysaccharides, volatile compounds, free fatty acids, and total fatty acids) were determined. To determine the
relationship between chemical composition and foaming characteristics of the wines and cavas, multivariate
analysis techniques of canonical correlation analysis and partial least squares regression were applied. In the
wines, foam height was positively related to the concentration of tartaric acid and glucose and negatively related
to the concentration of protein. Foam stability was positively related to the total content of linolenic acid. In the
cavas, foam height was positively related to the total content of palmitic acid. Foam stability was positively
related to the concentration of proteins, 
-butyrolactone and xylose in polysaccharides, and negatively related
to the total content of SO2.
Key words: sparkling wine, wine, base wine, foam, cava
Submitted on January 2, 1995
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