Phase separation in molecular layers of macromolecules at the champagne–air interface

Abstract

SummaryBubble and foam stability, which are essential for the hallmark of champagne, rely on the concentration of amphiphilic macromolecules originating from the grape, which form molecular layers at the interface between champagne and gas. Ellipsometry and Brewster angle microscopy experiments were conducted at the air-champagne interface to analyse the lateral organization of the layers of macromolecules. Several kinds of phase separations -leading in some cases to twodimensional foams -were identified. At the beginning of layer formation, condensed domains develop at the expense of dilute domains. Thereafter, phase separations occur within the condensed domains. These findings may allow advances in the implementation of methods predicting bubble and foam stability of champagnes.

Isolation and analysis of macromolecular fractions responsible for the surface properties in native Champagne wines

“…The observed fluctuations in the signal indicate that the surface layers are not homogeneous, as already reported for Champagne wines (Péron et al, 2000(Péron et al, , 2001(Péron et al, , 2004.…”

“…The formation of the adsorption layer on authentic Champagne wines was reliably observed by ellipsometry and Brewster angle microscopy (BAM). This light reflectivity light reflectivity techniques was used because ethanol lowers the surface tension too much to allow the practical use of tensiometry for that purpose (Péron, Meunier, Cagna, Valade, & Douillard, 2004;Péron et al, 2000).…”

Dissolved organic matter in sea spray: a transfer study from marine surface water to aerosols

“…Once Champagne is poured into a glass, bubbles nucleated on the glass wall drag Champagne surfactants along their way through the liquid bulk (LigerBelair et al, 2000). The formation of adsorption layers of amphiphilic macromolecules at the air/Champagne interface was evidenced through ellipsometry and Brewster angle microscopy (BAM) experiments (Péron et al, 2001(Péron et al, , 2004.…”

Collection of collapsing bubble driven phenomena found in champagne glasses

“…Quite recently, the formation of adsorption layers of amphiphile 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 macromolecules at the air/champagne interface were directly evidenced through ellipsometry and Brewster angle microscopy (BAM) experiments. 42,43 Based on a phenomenological analogy between the fizz of the ocean and the fizz in Champagne wines, it was hypothesized a few years ago, that aerosols found in the headspace above a glass poured with champagne could considerably enhance the fragrance release of champagne by bringing chemical compounds to the taster's nostrils, showing both surface activity and organoleptic interest. 20 Recently, ultrahigh resolution mass spectrometry (ICR-FT/MS) was used in order to analyze the aerosol released by champagne bubbles.…”