CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe
Author:
Affiliation:
1. Laboratoire d’Œnologie et Chimie Appliquée, UPRES EA 2069, URVVC
2. Laboratoire de Thermomécanique, Groupe de Recherche en Sciences Pour l’Ingénieur (GRESPI)
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf900804j
Reference24 articles.
1. The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review
2. Recent advances in the science of champagne bubbles
3. Through a Beer Glass Darkly
4. Strange Fizzical Attraction. 2004 James Flack Norris Award, sponsored by the Northeastern Section of the ACS
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