Close-up on bubble nucleation in a glass of champagne

American Journal of Enology and Viticulture

Volumn 53, Issue 2, 2002, Pages 151-153

  Liger Belair, Gérard ^a   Marchal, Richard ^a   Jeandet, Philippe ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Bubble growth; Bubble nucleation; Cellulose fibers; Champagne wines; Effervescence; Gushing process; Nucleation sites

Indexed keywords

AIR; BUBBLE; BUBBLE FORMATION FREQUENCY; BUBBLE NUCLEATION; CHAMPAGNE; GAS; HOLLOW FIBER; ILLUMINATION;

EID: 0036323701     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Bubble nucleation in liquids
2. Nucleation rate dispersion in bubble evolution kinetics
3. Bubble size, bubble frequency and rate of gas loss in sparkling wines
4. Les bulles et la mousse du champagne: Un peu de physique
5. Bubble nucleation from gas cavities: A review
6. Le champagne dans la flûte
7. Quelques expériences simples afin de déterminer l'origine des bulles d'un vin effervescent dans un verre
8. Study of effervescence in a glass of sparkling wine: Frequencies of bubble formation, growth rates and velocities of rising bubbles
9. On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: Application to bubble trains in carbonated beverages
10. Kinetics of gas discharging in a glass of champagne: The role of nucleation sites
11. The secrets of fizz in Champagne wines: A phenomenological study
12. Flower-shaped structures around bubbles collapsing in a bubble monolayer
13. The endogeneous particles of a sparkling wine, and their influence on the foaming behavior
14. Nucleation rates and bubble stability in water-carbon dioxide solutions