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Am. J. Enol. Vitic. 45:4:407-409 (1994)
Copyright © 1994 by the American Society for Enology and Viticulture.
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The Impact of Base Wine Filtration on Champagne Foam Behavior

L. Viaux 1, C. Morard 1, B. Robillard 1, and B. Duteurtre 1

1 MOET & CHANDON, Research Laboratory, 20 Avenue de Champagne, 51205 Epernay, France.

The relationship between base wine filtration and Champagne wine foam number is described. Using artificial viewing equipment foam quality is shown to be adversely affected when base wines are passed through a 0.2-µm filter. Better foam parameters were obtained with 0.45-µm filtration. It is suggested that Champagne foam quality is influenced by particles or macromolecular complexes that improve or worsen foam behavior.

Key words: foam, sparkling wine, filtration, particles, artificial viewing equipment

Submitted on November 22, 1993






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Copyright © 1994 by the American Society for Enology and Viticulture.