Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature-Reference-Cited by-同舟云学术

Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature

Published:2009-02-12 Issue:5 Volume:57 Page:1997-2003
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liger-Belair Gérard¹,Villaume Sandra¹,Cilindre Clara¹,Jeandet Philippe¹

Affiliation:

1. Laboratoire d’Œnologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences, Université de Reims, B.P. 1039, 51687 Reims Cedex 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803278b

Reference19 articles.

1. The Physics and Chemistry behind the Bubbling Properties of Champagne and Sparkling Wines: A State-of-the-Art Review

2. Kinetics of Gas Discharging in a Glass of Champagne: The Role of Nucleation Sites

3. On the 3D-reconstruction of Taylor-like bubbles trapped inside hollow cellulose fibers acting as bubble nucleation sites in supersaturated liquids

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