On the losses of dissolved CO2 during champagne serving

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8768-8775

  Liger Belair, Gérard ^a,b   Bourget, Marielle ^c   Villaume, Sandra ^a   Jeandet, Philippe ^a   Pron, Hervé ^c   Polidori, Guillaume ^c  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b CNRS   (France)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

carbonated beverages; Champagne; CO2; diffusion; infrared thermography; sparkling wines

Indexed keywords

CARBONATED BEVERAGE; CHAMPAGNE; CO2; INFRARED THERMOGRAPHY; SPARKLING WINES;

DIFFUSION; THERMOGRAPHY (IMAGING); THERMOGRAPHY (TEMPERATURE MEASUREMENT); WINE;

DISSOLUTION;

CARBON DIOXIDE;

ARTICLE; CARBONATED BEVERAGE; CHEMISTRY; DIFFUSION; SOLUBILITY; TEMPERATURE;

CARBON DIOXIDE; CARBONATED BEVERAGES; DIFFUSION; SOLUBILITY; TEMPERATURE;

EID: 77955699056     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101239w     Document Type: Article

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