At formation of foaming properties are participating a whole range of a chemical compounds, content of which largely depends of grape variety, cultivation area, technology of sparkling wines production, etc. Foaming properties of the wines also are related not only to the composition and quantity of the chemical compounds, but also is influenced by interaction of these substances. This factors may increase or decrease foaming properties after blending wines from different grape varieties. From these reasons, study was conducted on raw materials red wines, from classical European varieties Merlot, produced using different fermentation-maceration temperature regimes on the foaming parameters. In result technological parameters of fermentation-maceration process during production of raw material red wines which improve basic foaming parameters for red sparkling wines production were established.