The pearls are considered as an important indication of the quality of a sparkling wine; the process of foaming / pearling is Germanized as fizz designated. The finer the rising pearls are and the more balanced the surface of the foam-wreath (the pearl-collerette, French "la fine collerette de mousse à la surface") shows, the more delicate and sparkling it tastes. In the sensory Examination of a sparkling wine also examines the beadability. It concerns the condition of the pearls (fine to coarse) and the time, how long the pearl stops in the glass. The finer the pearls and the longer the play of the rising bubbles lasts, the higher the quality of a sparkling wine is judged.
The band of rising beads in the glass is called "cordon". In essence, the "quality" of the beads depends on the type of sparkling wine produced. The longer after the bottle fermentation a camp on the yeast The finer the pearls become. Large bubbles in sparkling wines, however, are pejoratively referred to as "oeil (yeux) de crapauds" (toads eyes). A normal bottle champagne 0.75 liter volume contains around 50 million pearls. In cheap mass products, the carbon dioxide "Blown", but only produces very large beads. For an increased rising of the carbon dioxide bubbles in the glass is a effervescence relevant. The existence silver spoon In the bottleneck prevents the escape of bubbles, is a persistent but false rumor. For still wines, a high proportion of carbonic acid as tangy designated.