Toward In Silico Prediction of CO2 Diffusion in Champagne Wines
Author:
Affiliation:
1. GSMA UMR 7331, Université de Reims Champagne-Ardenne, CNRS, 51097 Reims, France
Publisher
American Chemical Society (ACS)
Subject
General Chemical Engineering,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsomega.0c06275
Reference59 articles.
1. Recent advances in the science of champagne bubbles
2. Kinetics of Gas Discharging in a Glass of Champagne: The Role of Nucleation Sites
3. On the Velocity of Expanding Spherical Gas Bubbles Rising in Line in Supersaturated Hydroalcoholic Solutions: Application to Bubble Trains in Carbonated Beverages
4. More on the Surface State of Expanding Champagne Bubbles Rising at Intermediate Reynolds and High Peclet Numbers
5. Diffusion Coefficient of CO2 Molecules as Determined by 13C NMR in Various Carbonated Beverages
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1. Diffusivity of CO2 in H2O: A Review of Experimental Studies and Molecular Simulations in the Bulk and in Confinement;Journal of Chemical & Engineering Data;2024-03-20
2. Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages;The Journal of Physical Chemistry B;2022-11-21
3. Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations;Molecules;2021-03-19
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