Relationship Between Foam Characteristics and Chemical Composition in Wines and Cavas (Sparkling Wines)

Abstract

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, γ-butyrolactone and xylose in polysaccharides, and negatively related to the total content of SO₂.