%0 Journal Article %A Bertrand Robillard %A E. Delpuech %A L. Viaux %A J. Malvy %A M. Vignes-Adler %A B. Duteurtre %T Improvements of Methods for Sparkling Base Wine Foam Measurements and Effect of Wine Filtration on Foam Behavior %D 1993 %R 10.5344/ajev.1993.44.4.387 %J American Journal of Enology and Viticulture %P 387-392 %V 44 %N 4 %X 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. %U https://www.ajevonline.org/content/ajev/44/4/387.full.pdf