Bibliografía específica:

Bamforth C W, The foaming properties of beer. J I Brewing 91:370-83 (1985).

Francioli S, Buxaderas S and Pellerin P, Influence of Botrytis cinerea on the polysaccharide composition of Xarel•lo musts and cava base wines. Am J Enol Viticult 50:456-60 (1999).

Marchal R, Tabary T, Valade M, Moncomble D, Viaux L, Robillard B and Jeandet P, Effects of Botrytis cinerea infection on Champagne wine foaming properties. J Sci Food Agric 81:1371-8 (2001).

Liger-Belair G, Marchal R, Robillard B, Vignes-Adler M, Maujean A and Jeandet P, Study of effervescence in a glass of Champagne: frequencies of bubble formation, growth rates, and velocities of rising bubbles. Am J Enol Viticult 50:317-23 (1999).

Liger-Belair, G., Seon, T., Antkowiak, A. (2012)  Bubble Science, Engineering and Technology, 4, 21-34

Poinsaut P, Le Mosalux, appareil de mesure du pouvoir moussant d'un vin. Revue des Œnologues 59:35-43 (1991).

Robillard B, Delpuech E, Viaux l, Malvy J, Vignes-adler M and Duteurtre B, Improvements of methods for sparkling base wine foam measurements and effect of wine filtration on foam behavior. Am J Enol Viticult 44:387-92 (1993).

Vanrell G, Canals R, Esteruelas M, Fort F, Canals JM and Zamora F, Influence of the use of bentonite as a riddling agent on foam quality and protein fraction of sparkling wines (Cava). Food Chem 104:148-55 (2007).

Vanrell G, Cabanillas P, Albet S, Canals JM, Arola L and Zamora F, Étude des composés influençant la mousse des Cavas. Revue Française d’Oenologie 196:30-6 (2002).

Vanrell G, Esteruelas M, Canals JM and Zamora F, Influence du type de clarification du vin de base et des adjuvants de tirage sur la qualité de la mousse des vins effervescents. Revue des Œnologues 114:28-30 (2005).