CO2 volume fluxes outgassing from champagne glasses: The impact of champagne ageing

Analytica Chimica Acta

Volumn 660, Issue 1-2, 2010, Pages 29-34

  Liger Belair, Gérard ^a   Villaume, Sandra ^a   Cilindre, Clara ^a   Jeandet, Philippe ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Bubble nucleation; Carbonated beverages; Champagne; Champagne tasting; CO2; Effervescence; Sparkling wines

Indexed keywords

BUBBLE NUCLEATION; CARBONATED BEVERAGE; CARBONATED BEVERAGES; CRUCIAL PARAMETERS; DIFFUSION COEFFICIENTS; EXPERIMENTAL OBSERVATION; KEY PARAMETERS; VOLUME FLUX;

BEVERAGES; DEGASSING; DISSOLUTION; NUCLEATION;

CARBON MONOXIDE;

CARBON DIOXIDE;

ALCOHOLIC BEVERAGE; ARTICLE; CARBON DIOXIDE TENSION; CARBON DIOXIDE TRANSPORT; CARBONATED BEVERAGE; CHAMPAGNE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIFFUSION COEFFICIENT; GLASS BOTTLE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SPARKLING WINE; TIME; VINICULTURE;

EID: 74549137813     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2009.09.047     Document Type: Article

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