title: Influence of grape maturity on the foaming properties of base wines and sparkling wines (Cava).
abstract: BACKGROUND
  The aim of this paper is to determine the main factors that influence the foaming properties of base wines and sparkling wines and, in particular, the role played by the maturity of the grapes in the controlled designation of origin (CDO) Cava. Macabeo, Xarel.lo, Parellada and Chardonnay grapes were harvested at two different maturity levels in two vintages. The first harvest was selected because of its desirable titratable acidity and the second because of its optimal sugar concentration. The mono-varietal base wines and standard blends were transformed into sparkling wines and aged for 14 months.
  
  
  RESULTS
  The results indicate that the main factors affecting foam properties are ethanol content, high molecular weight polysaccharides and gluconic acid (which have a negative effect), and proteins (which have a positive effect).
  
  
  CONCLUSIONS
  The main conclusion of this study is that the foaming properties of wines can be improved if harvest dates are advanced.
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Mireia
authors.initials: M
authors.lastname: Esteruelas
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Elena
authors.initials: E
authors.lastname: González-Royo
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Nikolaos
authors.initials: N
authors.lastname: Kontoudakis
authors.affiliation: Juvéy Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Orte
authors.affiliation: Juvéy Camps SA, c/Sant Venat, 1, 08770 Sant Sadurní d'Anoia, Barcelona, Spain.
authors.forename: Antoni
authors.initials: A
authors.lastname: Cantos
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Canals
authors.affiliation: Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (Tecnenol), Universitat Rovira i Virgili, Campus de Sescelades, c/Marcel.li Domingo s/n, 43007, Tarragona, Spain.
authors.forename: Fernando
authors.initials: F
authors.lastname: Zamora
mesh_terms: D000383:Agriculture / Q000379:methods; D002241:Carbohydrates / Q000737:chemistry; D057231:Climate Change; D005285:Fermentation; D005638:Fruit / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D011891:Rain; D013030:Spain; D013997:Time Factors; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development; D014920:Wine / Q000032:analysis*
chemical_list: D002241:Carbohydrates
keywords: base wine; foaming properties; grape maturity; sparkling wine