More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling-Reference-Cited by-同舟云学术

More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling

Published:2012-11-19 Issue:47 Volume:60 Page:11777-11786
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liger-Belair Gérard¹²,Parmentier Maryline²,Cilindre Clara¹²

Affiliation:

1. Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims Cedex 2, France

2. Laboratoire d’Œnologie et Chimie Appliquée, URVVC UPRES EA 4707, UFR Sciences Exactes et Naturelles, Université de Reims Champagne-Ardenne, BP 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/jf303574m

Reference30 articles.

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

2. Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: A state-of-the-art review, from the bottle to the tasting glass

3. Psychophysical and Neurobiological Evidence that the Oral Sensation Elicited by Carbonated Water is of Chemogenic Origin

4. The mucosal potential elicited by noxious chemical stimuli with CO2 in rats: Is it a peripheral nociceptive event?

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