Abstract
This study was devoted to the issue of the ability of varietal base wines to form foam and the correlation of this indicator with terroir and the level of concentration of surfactants. The work used samples from the grape varieties Pinot Blanc, Rhein Riesling and Chardonnay, grown and processed in the village of Abrau-Durso and the Temryuk region of the Krasnodar Territory of the Russian Federation. As a result of the study, a correlation was established between the ability to make foam and the composition of the main surfactants. It was found that the samples obtained during the 2023 processing season in the Temryuk region of the Krasnodar Territory of the Russian Federation - Pinot Blanc-2 and Rhein Riesling-2 - had the greatest ability to make foam (22.4 and 22.3 s, respectively).
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