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Adv Food Nutr Res. 2010;61:1-55. doi: 10.1016/B978-0-12-374468-5.00001-5.

Visual perception of effervescence in champagne and other sparkling beverages.

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  • 1Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, BP 1039, 51687 Reims Cedex 2, France. gerard-liger-belair@univ-reims.fr

Abstract

The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbonated beverages in general, is the result of the fine interplay between CO₂-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This chapter summarizes recent advances obtained during the last decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with sparkling beverages. Those phenomena observed in close-up through high-speed photography are often visually appealing. Moreover, the kinetics of gas discharging from freshly poured glasses was monitored with time, whether champagne is served into a flute or into a coupe. The role of temperature was also examined. We hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena.

Copyright © 2010 Elsevier Inc. All rights reserved.

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