C. Andreslacueva et al., INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF SPARKLING WINE (CAVA) .1., Journal of agricultural and food chemistry, 44(12), 1996, pp. 3826-3829
Forty-eight cavas produced by the same winery during the same harvest
were studied to evaluate the effect of variety and aging on their foam
ing properties, measured with the Mosalux method. Foamability and stab
ility time were inversely correlated (r = -0.7782). Variety and blendi
ng were decisive for the foaming properties of the sparkling wines. Ag
ing improved the stability time of the foam collar; however, it decrea
sed foamability.