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.