INFLUENCE OF VARIETY AND AGING ON FOAMING PROPERTIES OF CAVA (SPARKLING WINE) .2.

The chemical and physical parameters of 96 samples made of six kinds o f cava were analyzed to evaluate the effect of variety and aging in co ntact with yeast on the foam properties. They came from the same harve st, and they were made in industrial scale by the same winemaker. Vari ety and aging affect foaming properties. Chardonnay cavas gave the bes t foam, and they were higher in total and neutral polysaccharides, sol uble proteins, total polyphenols, absorbance at 280, 365, and 420 nm, titratable acidity, alcoholic content, conductivity, and malic acid. E ighteen months of aging seems to be the best for foamability and stabi lity time apparently due to the release of compounds such as proteins and polysaccharides by yeast autolysis. However, after 18 months there was a decrease in foamability accompanied by an increase in monomeric compounds. Fructose increase could be due to the hydrolysis of plant components depending on the enzimes release from yeast during autolysi s.