The pearl-shaped bubbles, which are called perlage, are an important quality indicator 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 creates too much foam on the surface and the aromas of the champagne are lost in it. Conversely, the aromas cannot develop properly if the foam is insufficient.

The perlage, also called foam formation, is the result of a natural process that, triggered by yeast cultures, converts the sugar of the grape into alcohol and carbonic acid during bottle fermentation.

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