Ouvrage scientifique (ou chapitre)

Carbon Dioxide and Ethanol Release from Champagne Glasses, Under Standard Tasting Conditions
Advances in Food and Nutrition Research, Volume 67, chapitre 7, Pages 289-340 (2012).

par   G. Liger-Belair , Fabien BEAUMONT , Marielle BOURGET , Hervé PRON , B. PARVITTE , V. ZENINARI , Guillaume POLIDORI , C. Cilindre

Résumé :

A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most people, but in fact, it may rather be considered as a fantastic playground for any fluid physicist or physicochemist. In this chapter, results obtained concerning various steps where the CO2 molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO2 impact champagne and sparkling wine science. Some recent investigations, conducted through laser tomography techniques, on ascending bubbles and ascending-bubble-driven flow patterns found in champagne glasses are reported, which illustrate the fine interplay between ascending bubbles and the fluid around under standard tasting conditions. The simultaneous monitoring of gaseous CO2 and ethanol in the headspace of both a flute and a coupe filled with champagne was reported, depending on whether or not the glass shows effervescence. Both gaseous CO2 and ethanol were found to be enhanced by the presence of ascending bubbles, thus confirming the close link between ascending bubbles, ascending-bubble-driven flow patterns, and the release of gaseous CO2 and volatile organic compounds.

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