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

Liger-Belair, Gérard; Villaume, Sandra; Jeandet, Philippe

doi:10.1016/j.aca.2009.09.047

Cited by 12 publications

(10 citation statements)

References 25 publications

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“…Series of identical flutes (namely, long-stemmed glasses with a deep tapered bowl and a narrow aperture) were used for this set of experiments. In order to avoid the randomly located “bubbling environment” inevitably provided in glasses showing natural effervescence, we decided to serve champagne in flutes etched on their bottom, such as those used in recent papers. − Between the successive pourings and data recordings, flutes were thoroughly washed in a dilute aqueous formic acid solution, rinsed using distilled water, and then compressed air dried. This drastic treatment forbids formation of calcium carbonate crystals on the flute wall as well as adsorption of any dust particle acting as “natural” bubble nucleation sites, so that bubble nucleation is strictly restricted to ring-shaped etching, thus providing a standardized effervescence.…”

Section: Materials and Methodsmentioning

confidence: 99%

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

Liger-Belair

Parmentier

2012

J. Agric. Food Chem.

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Pouring champagne into a glass is far from being inconsequential with regard to the dissolved CO(2) concentration found in champagne. Three distinct bottle types, namely, a magnum bottle, a standard bottle, and a half bottle, were examined with regard to their loss of dissolved CO(2) during the service of successively poured flutes. Whatever the bottle size, a decreasing trend is clearly observed with regard to the concentration of dissolved CO(2) found within a flute (from the first to the last one of a whole service). Moreover, when it comes to champagne serving, the bottle size definitely does matter. The higher the bottle volume, the better its buffering capacity with regard to dissolved CO(2) found within champagne during the pouring process. Actually, for a given flute number in a pouring data series, the concentration of dissolved CO(2) found within the flute was found to decrease as the bottle size decreases. The impact of champagne temperature (at 4, 12, and 20 °C) on the losses of dissolved CO(2) found in successively poured flutes for a given standard 75 cL bottle was also examined. Cold temperatures were found to limit the decreasing trend of dissolved CO(2) found within the successively poured flutes (from the first to the last one of a whole service). Our experimental results were discussed on the basis of a multiparameter model that accounts for the major physical parameters that influence the loss of dissolved CO(2) during the service of a whole bottle type.

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Section: Materials and Methodsmentioning

confidence: 99%

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

Liger-Belair

Parmentier

2012

J. Agric. Food Chem.

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“…By using ascending bubbles dynamics coupled with mass-transfer equations, the flux of gaseous CO 2 released by bubbles, denoted d V /d t , was found to obey the following scaling law normald V normald t ∝ T 2 true( η ρ g true) 2 / 3 D 5 / 3 true( c normalL − k normalH P italicP true) 2 h where T is the liquid temperature (in K), η is the liquid-phase dynamic viscosity, ρ is the liquid density, g is the acceleration due to gravity, D is the bulk diffusion coefficient of dissolved CO 2 in the liquid phase, c L is the bulk concentration of dissolved CO 2 in the liquid phase, k H is the Henry’s law constant (i.e, the solubility of CO 2 molecules with regard to the liquid phase), P is the ambient pressure, and h is the distance traveled by the bubble from its nucleation site (i.e., the distance that corresponds to the level of liquid in the glass because nucleation mainly occurs at its bottom). The CO 2 volume flux outgassing in the form of bubbles is thus strongly dependent on the bulk diffusion coefficient of dissolved CO 2 , and a better knowledge of this key parameter might help us to understand better the significant differences in bubble sizes and kinetics of gas discharging that has been experimentally observed between various Champagne and sparkling wines …”

Section: Introductionmentioning

confidence: 99%

“…The CO 2 volume flux outgassing in the form of bubbles is thus strongly dependent on the bulk diffusion coefficient of dissolved CO 2 , and a better knowledge of this key parameter might help us to understand better the significant differences in bubble sizes and kinetics of gas discharging that has been experimentally observed between various Champagne and sparkling wines. 10 From the theoretical point of view, several studies on carbon dioxide diffusion in water have been conducted in the past 15 years by using molecular dynamics simulations 11−13 and are compared to experimental data from the literature. 14−18 In Het Panhuis et al 11 investigated the effect of the σ O−O Lennard-Jones pair diameter and CO 2 quadrupole moment on CO 2 diffusion by using the SPC/E (single point charge with Ewald summation) 19 model for water molecules.…”

Section: ■ Introductionmentioning

confidence: 99%

CO₂ Diffusion in Champagne Wines: A Molecular Dynamics Study

et al. 2014

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Although diffusion is considered as the main physical process responsible for the nucleation and growth of carbon dioxide bubbles in sparkling beverages, the role of each type of molecule in the diffusion process remains unclear. In the present study, we have used the TIP5P and SPC/E water models to perform force field molecular dynamics simulations of CO2 molecules in water and in a water/ethanol mixture respecting Champagne wine proportions. CO2 diffusion coefficients were computed by applying the generalized Fick's law for the determination of multicomponent diffusion coefficients, a law that simplifies to the standard Fick's law in the case of champagnes. The CO2 diffusion coefficients obtained in pure water and water/ethanol mixtures composed of TIP5P water molecules were always found to exceed the coefficients obtained in mixtures composed of SPC/E water molecules, a trend that was attributed to a larger propensity of SPC/E water molecules to form hydrogen bonds. Despite the fact that the SPC/E model is more accurate than the TIP5P model to compute water self-diffusion and CO2 diffusion in pure water, the diffusion coefficients of CO2 molecules in the water/ethanol mixture are in much better agreement with the experimental values of 1.4 - 1.5 × 10(-9) m(2)/s obtained for Champagne wines when the TIP5P model is employed. This difference was deemed to rely on the larger propensity of SPC/E water molecules to maintain the hydrogen-bonded network between water molecules and form new hydrogen bonds with ethanol, although statistical issues cannot be completely excluded. The remarkable agreement between the theoretical CO2 diffusion coefficients obtained within the TIP5P water/ethanol mixture and the experimental data specific to Champagne wines makes us infer that the diffusion coefficient in these emblematic hydroalcoholic sparkling beverages is expected to remain roughly constant whathever their proportions in sugars, glycerol, or peptides.

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“…Most of the previous studies about CO 2 in champagne wines were dedicated to the determination of dissolved CO 2 content found in the liquid phase (inside the bottle or as it is poured into a glass), using nonintrusive or mainly intrusive methods. − The dissolved CO 2 content is generally determined by using carbonic anhydrase, which is the official method recommended by the OIV (namely, the International Office of Vine and Wine) for measuring the CO 2 content in Champagne and sparkling wines . Otherwise, some others intrusive methods have been used in order to access the dissolved CO 2 content found in a liquid phase, such as for example, the ORBISPHERE thermal conductivity sensor for CO 2 (available up to 10 g/L of dissolved CO 2 ) and spectrophotometric detection with a flow injection (from 0.5 to 4 g/L) .…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Monitoring of Gaseous CO₂ and Ethanol above Champagne Glasses via Micro-gas Chromatography (μGC)

Cilindre

Conreux

Liger-Belair

2011

J. Agric. Food Chem.

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In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. In this study, a novel, rapid, and nonintrusive method aimed to simultaneously determine the content in gaseous CO(2) and ethanol above a glass poured with champagne, using a micro-gas chromatography technique coupled with a thermal conductivity detector, was presented. The simultaneous quantification of CO(2) and ethanol in the headspace of a champagne glass was monitored, in real tasting conditions, all along the first 15 min following pouring, depending on whether or not the glass shows effervescence. Both CO(2) and ethanol were found to be enhanced by the presence of ascending bubbles, thus confirming the close link between rising bubbles and the release of gaseous CO(2) and volatile organic compounds.

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

Cited by 12 publications

References 25 publications

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

CO₂ Diffusion in Champagne Wines: A Molecular Dynamics Study

Simultaneous Monitoring of Gaseous CO₂ and Ethanol above Champagne Glasses via Micro-gas Chromatography (μGC)

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

Cited by 12 publications

References 25 publications

More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling

More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling

CO2 Diffusion in Champagne Wines: A Molecular Dynamics Study

Simultaneous Monitoring of Gaseous CO2 and Ethanol above Champagne Glasses via Micro-gas Chromatography (μGC)

Contact Info

Product

Resources

About

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

More on the Losses of Dissolved CO₂ during Champagne Serving: Toward a Multiparameter Modeling

CO₂ Diffusion in Champagne Wines: A Molecular Dynamics Study

Simultaneous Monitoring of Gaseous CO₂ and Ethanol above Champagne Glasses via Micro-gas Chromatography (μGC)