RT Journal Article SR Electronic T1 The Impact of Base Wine Filtration on Champagne Foam Behavior JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 407 OP 409 DO 10.5344/ajev.1994.45.4.407 VO 45 IS 4 A1 L. Viaux A1 C. Morard A1 B. Robillard A1 B. Duteurtre YR 1994 UL http://www.ajevonline.org/content/45/4/407.abstract 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.