PT  - JOURNAL ARTICLE
AU  - L. Viaux
AU  - C. Morard
AU  - B. Robillard
AU  - B. Duteurtre
TI  - The Impact of Base Wine Filtration on Champagne Foam Behavior
AID  - 10.5344/ajev.1994.45.4.407
DP  - 1994 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 407--409
VI  - 45
IP  - 4
4099  - http://www.ajevonline.org/content/45/4/407.short
4100  - http://www.ajevonline.org/content/45/4/407.full
SO  - Am J Enol Vitic.1994 Jan 01; 45
AB  - 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.