Foaming proprieties – important factor at establishing blending partners for red sparkling wines production

Abstract

At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc.. Foaming properties of the wines also are related not only to the composition and quantity of the chemical compounds, but also is influenced by interaction of these substances. This factors may increase or decrease foaming properties after blending wines from different grape varieties. From these reasons, study was conducted on different raw red wines, from classical European varieties Cabernet Sauvignon, Merlot and Pinot Franc, comparing the influence of different composition of red wines blends on the foaming parameters. In result where established composition of raw red wines blends which improve basic foaming parameters for increase this qualitative parameter at red sparkling wines production.