A non-bottled fermented Champagne while wine is divided into fractions
by ultrafiltration. From these fractions, wines with controlled prote
in content are prepared. Foam properties of these various wines are st
udied using sparging procedures (Rudin foam tube-like). Except for a s
ample which does not contain macromolecules with a molecular weight of
10,000, foamability remains quite similar during the first phase of f
oam formation. Secondly, maximal foam height is correlated with an inc
rease in protein content as well as is the foam height during stationn
ary phase (when foam formation and foam destruction are balanced). Fin
ally, small decreases of the protein content in the medium are able to
decrease very significantly the foam behaviour. Unlike beer, protein
and macromolecules contents should be considered as very limiting fact
ors of the foam quantity.