THE IMPACT OF BASE WINE FILTRATION ON CHAMPAGNE FOAM BEHAVIOR

Authors
VIAUX L MORARD C ROBILLARD B DUTEURTRE B
Citation
L. Viaux et al., THE IMPACT OF BASE WINE FILTRATION ON CHAMPAGNE FOAM BEHAVIOR, American journal of enology and viticulture, 45(4), 1994, pp. 407-409
Citations number
10
Categorie Soggetti
Food Science & Tenology",Agriculture,"Biothechnology & Applied Migrobiology
Journal title
American journal of enology and viticulture → ACNP
ISSN journal
00029254
Volume
45
Issue
4
Year of publication
1994
Pages
407 - 409
Database
ISI
SICI code
0002-9254(1994)45:4<407:TIOBWF>2.0.ZU;2-9
Abstract
The relationship between base wine filtration and Champagne wine foam number is described. Using artificial viewing equipment foam quality i s shown to be adversely affected when base wines are passed through a 0.2-mum filter. Better foam parameters were obtained with 0.45-mum fil tration. It is suggested that Champagne foam quality is influenced by particles or macromolecular complexes that improve or worsen foam beha vior.