Macrowine 2021
IVES 9 IVES Conference Series 9 On the losses of dissolved CO2 from laser-etched champagne glasses under standard tasting conditions

On the losses of dissolved CO2 from laser-etched champagne glasses under standard tasting conditions

Abstract

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate, definitely impacts champagne tasting by modifying the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception. Based on theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics and mass transfer equations, a global model is proposed (depending on various parameters of both the wine and the glass itself), which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses. The question of champagne temperature was closely examined, and its role on the modeled losses of dissolved CO2 was corroborated by a set of experimental data.

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Gérard Liger-Belair*

*Equipe Effervescence (GSMA)

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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