How Does Gas-Phase CO2 Evolve in the Headspace of Champagne Glasses?
Author:
Affiliation:
1. Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Applications (GSMA), UMR CNRS 7331, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France
Funder
Université de Reims Champagne-Ardenne
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c02958
Reference30 articles.
1. Evidence for moderate losses of dissolved CO 2 during aging on lees of a champagne prestige cuvee
2. The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review
3. Bubble dynamics in various commercial sparkling bottled waters
4. Development of a robotic and computer vision method to assess foam quality in sparkling wines
5. Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control
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