On the Losses of Dissolved CO2 during Champagne Serving-Reference-Cited by-同舟云学术

On the Losses of Dissolved CO2 during Champagne Serving

Published:2010-07-13 Issue:15 Volume:58 Page:8768-8775
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liger-Belair Gérard¹²,Bourget Marielle³,Villaume Sandra¹,Jeandet Philippe¹,Pron Hervé³,Polidori Guillaume³

Affiliation:

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

2. Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, BP 1039, 51687 Reims Cedex 2, France

3. Laboratoire de Thermomécanique, Groupe de Recherche en Sciences Pour l’Ingénieur (GRESPI), Faculté des Sciences, Université de Reims, 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/jf101239w

Reference22 articles.

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

2. Recent advances in the science of champagne bubbles

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

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

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