Unveiling CO2 heterogeneous freezing plumes during champagne cork popping
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-017-10702-6.pdf
Reference29 articles.
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3. Liger-Belair, G. Effervescence in champagne and sparkling wines: From grape harvest to bubble rise. Eur. Phys. J. Special Topics 226, 3–116 (2017).
4. Liger-Belair, G., Bourget, M., Cilindre, C., Pron, H. & Polidori, G. Champagne cork popping revisited through high-speed infrared imaging: The role temperature. J. Food Eng. 116, 78–85 (2013).
5. Volmer, M. & Möllmann, K.-P. Vapour pressure and adiabatic cooling from champagne: Slow-motion visualization of gas thermodynamics. Phys. Educ. 45, 608–615 (2012).
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