Abstract
New sparging procedures to measure some foam properties of sparkling wines were proposed. Using these methods, we showed that the foam expansion (E), stability (LF), and Bikerman coefficient (Σ) had reproducibilities of 14%, 21%, and 8%, respectively. It was also clearly demonstrated that foam expansion and stability drastically decreased when wines were filtered, but the average bubble lifetime remained quite stable under the same conditions. Wine filtration and the chemical composition of the wine impacted the foam properties.
- Received July 1992.
- Copyright 1993 by the American Society for Enology and Viticulture
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