TY - JOUR T1 - Improvements of Methods for Sparkling Base Wine Foam Measurements and Effect of Wine Filtration on Foam Behavior JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 387 LP - 392 DO - 10.5344/ajev.1993.44.4.387 VL - 44 IS - 4 AU - Bertrand Robillard AU - E. Delpuech AU - L. Viaux AU - J. Malvy AU - M. Vignes-Adler AU - B. Duteurtre Y1 - 1993/01/01 UR - http://www.ajevonline.org/content/44/4/387.abstract N2 - 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. ER -