Kinetics of CO(2) fluxes outgassing from champagne glasses in tasting conditions: the role of temperature.

Abstract

Measurements of CO(2) fluxes outgassing from a flute poured with a standard Champagne wine initially holding about 11 g L(-1) of dissolved CO(2) were presented, in tasting conditions, all along the first 10 min following the pouring process. Experiments were performed at three sets of temperature, namely, 4 degrees C, 12 degrees C, and 20 degrees C… (More)
DOI: 10.1021/jf803278b

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@article{LigerBelair2009KineticsOC, title={Kinetics of CO(2) fluxes outgassing from champagne glasses in tasting conditions: the role of temperature.}, author={G{\'e}rard Liger-Belair and Sandra Villaume and Clara Cilindre and Philippe Jeandet}, journal={Journal of agricultural and food chemistry}, year={2009}, volume={57 5}, pages={1997-2003} }