TY - JOUR T1 - Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava) JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2017.17008 SP - ajev.2017.17008 AU - Laura Medina-Trujillo AU - Pau Matias-Guiu AU - Francisco López-Bonillo AU - Joan Miquel Canals AU - Fernando Zamora Y1 - 2017/08/24 UR - http://www.ajevonline.org/content/early/2017/08/15/ajev.2017.17008.abstract N2 - The foam of two base wines was overflowed by carbon dioxide sparging and the foam wine was recovered. Foam wine (FW) as well as the original wine (CW) and the remainder fraction (RW) were analyzed to determine the foam properties, chemical composition and some physical properties. In general, FW showed better foam parameters, higher density and lower surface tension and viscosity than CW and RW. FW wines also tended to have higher proteins and lower ethanol, higher alcohols, titratable acidity and esters concentrations. The improved foam properties of FW wines are most likely due to their impoverishment in foam-negative factors (ethanol and fatty acids) and to their enrichment in foam-positive factors (proteins). ER -