Relations between the air/wine adsorption layer and the bubble collar stability in experimental and commercial champagnes-Reference-Cited by-同舟云学术

Relations between the air/wine adsorption layer and the bubble collar stability in experimental and commercial champagnes

Published:2009-07 Issue:1-3 Volume:344 Page:86-96
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Abou-Saleh K.,Aguié-Béghin V.,Foulon L.,Valade M.,Douillard R.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry

Reference51 articles.

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3. Étude de la tenue et de la qualité de mousse des vins effervescents II. – Mise au point d’une technique de mesure de la moussabilité, de la tenue et de la stabilité de la mousse des vins effervescents;Maujean;Bull. OIV,1990

4. Characterization of foaming proteins in a champagne base wine;Brissonnet;Am. J. Enol. Vitic.,1993

5. Influence des proteins sur le comportement de la mousse des vins de Champagne;Malvy;Sci. Aliments,1994

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