Layers of Macromolecules at the Champagne/Air Interface and the Stability of Champagne Bubbles

Abstract

Adsorption layers formed at the air/degassed champagne interface were characterized by ellipsometry and by surface tension measurements of the samples diluted four times with water. Ultrafiltration of the samples showed that the adsorption layer is mainly formed by macromolecules with molecular masses in the range 104 to 105. Nonsparkling base wine was ultrafiltrated with a molecular mass cutoff of 104, and the resulting ultraconcentrate and ultrafiltrate were combined to yield experimental base wines with adjusted macromolecular content. These samples were submitted to bottle fermentation. The resulting experimental champagnes were tested for the extent of their bubble collar and for their surface properties. A good correlation was found between the two sets of data.