Characterization by Optical Measurements of the Effects of Some Stages of Champagne Technology on the Adsorption Layer Formed at the Gas/Wine Interface
Author:
Affiliation:
1. UMR 614 Fractionnement des Agro-Ressources et Emballage INRA/URCA, Centre de Recherche Environnement et Agronomique, 2 Esplanade R. Garros, F-51686 Reims and Comité Interprofessionnel du Vin de Champagne, 5 Rue Henri Martin, F-51200 Epernay
Publisher
American Chemical Society (ACS)
Subject
Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/la700453t
Reference42 articles.
1. Kinetics of Gas Discharging in a Glass of Champagne: The Role of Nucleation Sites
2. Is the Wall of a Cellulose Fiber Saturated with Liquid Whether or Not Permeable with CO2 Dissolved Molecules? Application to Bubble Nucleation in Champagne Wines
3. Modeling Nonclassical Heterogeneous Bubble Nucleation from Cellulose Fibers: Application to Bubbling in Carbonated Beverages
4. The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review
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