Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: A state-of-the-art review, from the bottle to the tasting glass

Analytica Chimica Acta

Volumn 732, Issue , 2012, Pages 1-15

  Liger Belair, Gérard ^a,b   Polidori, Guillaume ^c   Zéninari, Virginie ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^c UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Champagne; CO 2; Effervescence; Glass shape; Sparkling wines; Tasting

Indexed keywords

ANALYTICAL PARAMETERS; ANALYTICAL TECHNIQUES; CHAMPAGNE; CHAMPAGNE WINES; DISSOLVED CARBON DIOXIDE; EFFERVESCENCE; FERMENTATION PROCESS; HEADSPACES; LIQUID PHASE; RISING BUBBLES; SENSORY PROPERTIES; STATE-OF-THE-ART REVIEWS; TASTING; WINE TASTING;

BOTTLES; DISSOLUTION; FERMENTATION; GLASS; SYNTHESIS (CHEMICAL);

CARBON DIOXIDE;

CARBON DIOXIDE; VOLATILE ORGANIC COMPOUND;

AMBIENT AIR; CARBON DIOXIDE MEASUREMENT; CARBONATED BEVERAGE; CONCENTRATION (PARAMETERS); DISSOLUTION; ENTHALPY; ENVIRONMENTAL TEMPERATURE; FERMENTATION TECHNIQUE; FOOD PROCESSING; GLASS BOTTLE; PRIORITY JOURNAL; SHORT SURVEY; SPARKLING WINE; TASTE; TEMPERATURE DEPENDENCE; WINE INDUSTRY;

CARBON DIOXIDE; GASES; TASTE; TEMPERATURE; THERMOGRAPHY; TIME FACTORS; WINE;

EID: 84856713446     PISSN: 00032670     EISSN: 18734324     Source Type: Journal    
DOI: 10.1016/j.aca.2011.10.007     Document Type: Short Survey

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