Related Experiment Video
Updated: Jun 24, 2026

Casting Protocols for the Production of Open Cell Aluminum Foams by the Replication Technique and the Effect on Porosity
Published on: December 11, 2014
Foam aptitude of trepat and monastrell red varieties in cava elaboration. 2. Second fermentation and aging
T Girbau-Solà1, M López-Barajas, E López-Tamames
1Nutrició i Bromatologia, Centre de Referència en Tecnologia dels Aliments (CeRTA), Facultat de Farmàcia, Universitat de Barcelona, Avinguda Joan XXIII s/n, Spain.
Abstract:
The foam properties of sparkling wines (Cava) made from two red autochthonous grape varieties, Trepat and Monastrell, and coupages, including different percentages of them, were studied during second fermentation and aging. The effect of second fermentation on foam gave the highest decreases when the base wines had the highest foam values, while gave the lowest decreases or even increases for the base wines with the lowest foam characteristics. However, the greater the HM and Sigma of the base wine, the greater the foam values of the sparkling wine. Base wine determinations for quality control in cellars could provide information about future sparkling wine foaming. Acidity parameters, ethanol, sulfur, and polysaccharides contents were correlated to foam characteristics in the sparkling wines. In terms of color and foaming, wines made from the red varieties Trepat and Monastrell blended with white variety wines could be appropriate for elaborating "blanc de noirs" sparkling wines.
More Related Videos
07:34Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
Published on: December 1, 2023
07:56Preparation of Carbon Fiber and Bamboo Fiber Reinforced Poly (butylene Adipate-co-terephthalate) Foams by Supercritical Carbon Dioxide Foaming
Published on: October 10, 2025
Related Concept Videos
Fermentation
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Types of Cement II
Porosity in Cement Paste
The balance of water to cement in the mix is critical—it...
Carbonation Shrinkage
The concrete's permeability is slightly reduced as calcium carbonate produced during the reaction fills its pores. Furthermore, its strength is slightly enhanced as the water released during the reaction facilitates the...
Microbes in Beverage Production
Production of Alcohol