B. Robillard et al., IMPROVEMENTS OF METHODS FOR SPARKLING BASE WINE FOAM MEASUREMENTS ANDEFFECT OF WINE FILTRATION ON FOAM BEHAVIOR, American journal of enology and viticulture, 44(4), 1993, pp. 387-392
New sparging procedures to measure some foam properties of sparkling w
ines were proposed. Using these methods, we showed that the foam expan
sion (E), stability (L(F)), and Bikerman coefficient (Sigma) had repro
ducibilities of 14%, 21%, and 8%, respectively. It was also clearly de
monstrated that foam expansion and stability drastically decreased whe
n wines were filtered, but the average bubble lifetime remained quite
stable under the same conditions. Wine filtration and the chemical com
position of the wine impacted the foam properties.