Relations between the air/wine adsorption layer and the bubble collar stability in experimental and commercial champagnes

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 344, Issue 1-3, 2009, Pages 86-96

  Abou Saleh, K ^a   Aguie Beghin V ^a   Foulon, L ^a   Valade, M ^b   Douillard, R ^a  

^a UMR614 FARE   (France)

^b Comité Interprofessionnel du Vin de Champagne ^*  (France)

Author keywords

Adsorption layer; Bubble; Champagne; Collar foam

Indexed keywords

RETAIL STORES; WINE;

ADSORPTION LAYER; AIR BUBBLES; BUBBLE; CHAMPAGNE; COLLAR FOAM; COMMERCIAL SAMPLE; GOOD CORRELATIONS; INTEGRATED APPROACH; ISOLATED BUBBLES; MEASURED PARAMETERS; MECHANISMS OF FORMATION; SURFACE CONCENTRATION; WINE MAKING;

ADSORPTION;

ADSORPTION; ARTICLE; CONTROLLED STUDY; FOAM STABILITY; PRIORITY JOURNAL; SURFACE PROPERTY; WINE;

EID: 67349244306     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2009.04.013     Document Type: Article

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