Experimental approaches to the collar problem

For a long time, the appearance of the collar was an uncontrolled, and often fortunate, effect of the technologies used. In the early 1990s, efforts were made to quantify the ability of champagnes and base wines to foam, with a view to analyzing and then controlling the variability of this phenomenon. By analogy with practices in the beer industry, the expansion and lifespan of a foam formed were measured by blowing CO ₂ into the base of a tube containing the wine (the "Mosalux" was the experimental device most widely used for base wines and degassed champagnes) [2] . In the case of champagnes, instrumental measurements closer...