Recent advances in the science of champagne bubbles Export

@article{citeulike:3458586, abstract = {The so-called effervescence process, which enlivens champagne and sparkling wines tasting, 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 critical review summarizes recent advances obtained during the past decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with champagne and sparkling wines. Those phenomena observed in close-up through high-speed photography are often visually appealing. Let's 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 (51 references).}, author = {Liger-Belair, Gerard and Polidori, Guillaume and Jeandet, Philippe}, citeulike-article-id = {3458586}, citeulike-linkout-0 = {http://dx.doi.org/10.1039/b717798b}, citeulike-linkout-1 = {http://www.rsc.org/Publishing/Journals/article.asp?doi=b717798b}, doi = {10.1039/b717798b}, journal = {Chem. Soc. Rev.}, number = {11}, pages = {2490--2511}, posted-at = {2008-10-28 22:15:47}, priority = {5}, publisher = {The Royal Society of Chemistry}, title = {Recent advances in the science of champagne bubbles}, url = {http://dx.doi.org/10.1039/b717798b}, volume = {37}, year = {2008} }

TY - JOUR ID - citeulike:3458586 L3 - citeulike-article-id:3458586 N2 - The so-called effervescence process, which enlivens champagne and sparkling wines tasting, 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 critical review summarizes recent advances obtained during the past decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with champagne and sparkling wines. Those phenomena observed in close-up through high-speed photography are often visually appealing. Let's 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 (51 references). IS - 11 JF - Chem. Soc. Rev. EP - 2511 TI - Recent advances in the science of champagne bubbles PB - The Royal Society of Chemistry VL - 37 SP - 2490 AU - Liger-Belair, Gerard AU - Polidori, Guillaume AU - Jeandet, Philippe PY - 2008/// UR - http://dx.doi.org/10.1039/b717798b ER -