Prediction of wine foaming

A procedure for estimating the foam properties of sparkling base wines with out specifically measuring foam was developed. This method was based on mat hematical equations established between the usual parameters of wine qualit y control (independent variables of the equations) and the wine foam parame ters [foamability (HM); Bikerman coefficient (Sigma), and surface tension ( ST)] obtained with the specific equipment (dependent variables of the equat ions). Ninety-six white wines from the Cava region produced at industrial s cale were used to establish these equations. Two predictive equations that could be applied to different types of wine from different origins were obt ained: one to predict the foamability (HM) and the other to predict the Bik erman coefficient (Sigma). Moreover, the database of foam parameters of the 96 wines allowed a qualitative assessment of wine foaming values.