The pearl-shaped bubbles, which are called perlage, are an important indicator of the quality of champagne and give it a touch of magic. The smaller and finer the bubbles are, the higher the quality and taste of the champagne. If a champagne has too much perlage, this has a negative effect. This is because too much foam forms on the surface and the aromas of the champagne are lost in it. Conversely, the aromas cannot develop properly if the effervescence is insufficient.
Perlage, also known as effervescence, is the result of a natural process triggered by yeast cultures that convert the grape sugar into alcohol and carbon dioxide during bottle fermentation.
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