Laboratoire d'Oenologie et Chimie Appliquée, Université de Reims, URVVC-SE UPRES EA 2069, BP 1039, 51687 Reims Cedex 2, France.
Anal Chim Acta. 2010 Feb 15;660(1-2):164-70. doi: 10.1016/j.aca.2009.10.021. Epub 2009 Nov 4.
A comparison of the foaming parameters of various Champagne wines was undergone with two well distinct methods: (i) a classical gas-sparging method providing standardized but artificial effervescence conditions (the so-called Mosalux), and (ii) a computer assisted viewing equipment (CAVE), much closer to the real champagne tasting conditions. The latter one is the only apparatus which enables a thorough descriptive analysis of foam behavior, during the pouring process of a sparkling wine, and from the end of its pouring. Various Champagne wines elaborated from two grape varieties (Chardonnay and Pinot Meunier) and having experienced different aging-periods (15 months and 5 years) were analyzed and compared to a model sparkling wine, elaborated from a model base wine (devoid of grape colloids). The CO(2) and protein content was also investigated to discuss the foaming behavior of these wines. A significant loss of the CO(2) content during aging was observed and might be the reason for the worse foaming properties of the old champagnes, as determined with CAVE. It is worth noting that contradictory foaming parameters were obtained through the Mosalux method, which is indeed more intrusive than the CAVE, and finally far from the real champagne tasting conditions, since it requires filtration and champagne degassing prior experiment.
对各种香槟酒的泡沫参数进行了比较，使用了两种截然不同的方法：（i）一种提供标准化但人为起泡条件的经典气体注入方法（所谓的 Mosalux），和（ii）一种更接近真实香槟品尝条件的计算机辅助观察设备（CAVE）。后者是唯一能够在起泡酒倒出过程中和倒出结束后对泡沫行为进行全面描述性分析的仪器。对来自两种葡萄品种（霞多丽和黑皮诺莫尼耶）且经历了不同陈酿期（15 个月和 5 年）的各种香槟酒进行了分析和比较，并与一种由模型基酒（不含葡萄胶体）制成的模型起泡酒进行了比较。还研究了 CO(2)和蛋白质含量，以讨论这些葡萄酒的发泡性能。在陈酿过程中观察到 CO(2)含量的显著损失，这可能是旧香槟发泡性能变差的原因，这是通过 CAVE 确定的。值得注意的是，通过 Mosalux 方法获得了相互矛盾的发泡参数，该方法确实比 CAVE 更具侵入性，并且最终远非真实的香槟品尝条件，因为它在实验前需要过滤和香槟脱气。
