Unraveling different chemical fingerprints between a champagne wine and its aerosols

Proceedings of the National Academy of Sciences of the United States of America

Volumn 106, Issue 39, 2009, Pages 16545-16549

  Liger Belair, Gérard ^a   Cilindre, Clara ^a   Gougeon, Régis D ^b   Lucio, Marianna ^c   Gebefügi, Istvan ^c   Jeandet, Philippe ^a   Schmitt Kopplin, Philippe ^c  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c INSTITUTE OF EPIDEMIOLOGY   (Germany)

Author keywords

Bubbles; Fourier transform; Ion cyclotron resonance; MS; Surfactants

Indexed keywords

AEROSOL; AROMA; ARTICLE; CHAMPAGNE WINE; CHEMICAL ANALYSIS; CHEMICAL CUE; CONTROLLED STUDY; ION CYCLOTRON RESONANCE MASS SPECTROMETRY; PRIORITY JOURNAL; WINE;

EID: 70349974706     PISSN: 00278424     EISSN: 10916490     Source Type: Journal    
DOI: 10.1073/pnas.0906483106     Document Type: Article

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