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Article | REF: RE104 V1

Optical methods to study the stability of champagne bubbles

Authors: Roger DOuILLARD, Véronique AGUIÉ-BÉGHIN

Publication date: September 10, 2008

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4. Conclusion and outlook

In conclusion, the analysis of the optical properties of champagne adsorption layers highlights the role of macromolecules in their formation, but also the fluidity and heterogeneity of these layers, as well as the presence of particles. In addition, the adsorption layer is affected by certain technological operations, such as prise de mousse.

Relationship between the mean ellipticity over 30 min (mean and standard deviation, see figure ) and the fraction of the surface covered by the collar 30 min after pouring (Fb) of experimental champagnes obtained from wines of the Chardonnay grape variety, 2004 harvest at the CIVC (Abou Saleh, 2007, thesis).
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