Abstract: This pspor studied on the steady wine. GC and some cbemical analysis were used to study the component of the wine foam. Results show that: to more foam sample, the content of Co2 in the headspace of the capped bottle is 57%, and that content in the wine is 1.2-1.9g/L. Total nitrogen, SO2 and tannin were also analysed. The reason of the foam froming the way of controling and defoaming were studied.

Key words: wine, foam, CO2, SO2