Characterization by Optical Measurements of the Effects of Some Stages of Champagne Technology on the Adsorption Layer Formed at the Gas/Wine Interface-Reference-Cited by-同舟云学术

Characterization by Optical Measurements of the Effects of Some Stages of Champagne Technology on the Adsorption Layer Formed at the Gas/Wine Interface

Published:2007-05-16 Issue:13 Volume:23 Page:7200-7208
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Abou Saleh K.¹,Aguié-Béghin V.¹,Foulon L.¹,Valade M.¹,Douillard R.¹

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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