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

Abstract

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.

The effect of sucrose addition at dosage stage on the foam attributes of a bottle‐fermented English sparkling wine

“…The results observed under increasing concentrations of sucrose are potentially the result of sucrose changing the surface tension of the wine matrix, and thus altering the rate at which foam collapses. The change in wine viscosity might also affect the transit of bubbles within the wine – a fact that will also reduce the rate at which the foam above is supplied with carbon dioxide and may in turn reduce the foam supply and consequently collar width …”

“…The change in wine viscosity might also affect the transit of bubbles within the wine -a fact that will also reduce the rate at which the foam above is supplied with carbon dioxide and may in turn reduce the foam supply and consequently collar width. 26…”

“…The required fill level was marked in the ISO glass. Each bottle was fitted with a pouring spout (Vacu Vin™ Champagne Saver, Delft, Netherlands) that allowed the bottle to be resealed between pours, minimizing carbon dioxide loss while standardizing the pour, allowing air flow back into the bottle and reducing the glug‐glug effect . ISO standard wine tasting glasses with nucleation sites laser etched in a concentric pattern on the inside of the glass gave a standardized artificial effervescence (Fig.…”

Desarrollo De Espumante De Naranja - Estudio De La Formación De Burbujas Aplicando Análisis De Imágenes

“…se analizarán a continuación diferentes aspectos involucrados en la formación de burbujas, su ascenso y colapso final, en el espumante de naranja. El mecanismo de desorción del CO2 de una copa de champagne, la "vida" de una burbuja ha sido exhaustivamente estudiado por numerosos autores: Douillard et al, (2000);, 2003, 2012; Mulier, 2009;Parmentier & Cilindre, 2012;Parmentier et al, (2006); Perret et al, (2014); Robillard et al, (2009); Takemura et al,(2002); Uzel et al, (2006);Voisin, (2005).…”

“…A mayor temperatura del espumante menor la solubilidad del dióxido de carbono, que será liberado al ambiente de forma rápida y por lo tanto la espuma generada será abundante inicialmente pero efímera. La temperatura modifica la viscosidad del medio, siguiendo un comportamiento de Arrhenius (Liger-Belair, Parmentier, & Cilindre, 2012) que se muestra en la ecuación ( 9) :…”