Use of magnetic resonance spectroscopy for the investigation of the CO 2 dissolved in champagne and sparkling wines: A nondestructive and unintrusive method

Analytica Chimica Acta

Volumn 535, Issue 1-2, 2005, Pages 73-78

  Autret, Gwennhael ^a   Liger Belair, Gérard ^b   Nuzillard, Jean Marc ^c   Parmentier, Maryline ^b   De Montreynaud, Anne Dubois ^b   Jeandet, Philippe ^b   Doan, Bich Thuy ^a   Beloeil, Jean Claude ^d  

^a CNRS   (France)

^b UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^c Laboratoire de Spectroscopies et Structures BioMoleculaires LSSBM   (France)

^d CENTRE DE BIOPHYSIQUE MOLÉCULAIRE   (France)

Author keywords

Champagne; Diffusion coefficient; Dissolved carbon dioxide; Magnetic resonance spectroscopy; Sparkling wines

Indexed keywords

CARBON DIOXIDE; IMAGING TECHNIQUES; NONDESTRUCTIVE EXAMINATION; SPECTROMETERS; SPECTRUM ANALYSIS; WINE;

CHAMPAGNE; FIZZY WATER; IMAGING SPECTROMETERS; RELAXATION PARAMETER;

MAGNETIC RESONANCE SPECTROSCOPY;

ALCOHOL; CARBON DIOXIDE;

ARTICLE; CARBON NUCLEAR MAGNETIC RESONANCE; DIFFUSION; DISSOLUTION; FOOD ANALYSIS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRIORITY JOURNAL; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ANALYSIS; SPARKLING WINE; SPECTROMETER; TECHNIQUE; WINE INDUSTRY;

EID: 15744369621     PISSN: 00032670     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.aca.2004.11.054     Document Type: Article

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