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The aim of this study was to determine the influence of temperature during the second fermentation and aging of spar- kling wines (AOC Cava) on their foam properties. The results indicate that sparkling wines elaborated at 12 °C have a maximum height (HM) and a stable height (HS) of the foam significantly higher than the corresponding ones produced at 16 °C. This better foam properties observed in sparkling wines obtained at low temperature are probably related with their higher protein and oligosaccharide concentration

Influence of temperature during the second fermentation and aging of sparkling wine (Cava) on the properties of the foam