title: Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses.
abstract: Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate definitely impacts champagne tasting by modifying the neuro-physicochemical mechanisms responsible for aroma release and flavor perception. On the basis of theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics, and mass transfer equations, a global model is proposed, depending on various parameters of both the wine and the glass itself, which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses. The question of champagne temperature was closely examined, and its role on the modeled losses of dissolved CO2 was corroborated by a set of experimental data.
authors.affiliation: Equipe Effervescence, Champagne et Applications - Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 7331 - Université de Reims Champagne-Ardenne, UFR Sciences Exactes et Naturelles, BP 1039, Reims 51687 Cedex 2, France.
authors.forename: Gérard
authors.initials: G
authors.lastname: Liger-Belair
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry*; D005898:Glass / Q000737:chemistry; D007834:Lasers; D008958:Models, Molecular; D010316:Particle Size; D013499:Surface Properties; D013696:Temperature
chemical_list: D002245:Carbon Dioxide