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Modeling the Kinetics of Bubble Nucleation in Champagne and Carbonated Beverages
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Section:Abstract
In champagne and carbonated beverages, bubble nucleation was mostly found to take place from tiny Taylor-like bubbles trapped inside immersed cellulose fibers stuck on the glass wall. The present paper complements a previous paper about the thorough examination of the bubble nucleation process in a flute poured with champagne (Liger-Belair et al. J. Phys. Chem. B 2005, 109, 14573). In this previous paper, a model was built that accurately reproduces the dynamics of these tiny Taylor-like bubbles that grow inside the fiber's lumen by diffusion of CO2-dissolved molecules. In the present paper, by use of the model recently developed, the frequency of bubble formation from cellulose fibers is accessed and linked with various liquid and fiber parameters, namely, the concentration cL of CO2-dissolved molecules, the liquid temperature θ, its viscosity η, the ambient pressure P, the course of the gas pocket growing trapped inside the fiber's lumen before releasing a bubble, and the radius r of the fiber's lumen. The relative influence of the latter parameters on the bubbling frequency is discussed and supported with recent experimental observations and data.
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This article has been cited by 7 ACS Journal articles (5 most recent appear below).
Simultaneous monitoring of gaseous CO2 and ethanol above champagne glasses via micro gas chromatography (μGC)
Clara Cilindre , Alexandra Conreux , and Gerard Liger-BelairJournal of Agricultural and Food Chemistry 0 (ja),Simultaneous monitoring of gaseous CO2 and ethanol above champagne glasses via micro gas chromatography (μGC)
Clara Cilindre , Alexandra Conreux , and Gerard Liger-BelairJournal of Agricultural and Food Chemistry 0 (ja),In champagne tasting, gaseous CO2 and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. In this study, a novel, rapid and non-intrusive method aimed to ...
Losses of Dissolved CO2 Through the Cork Stopper during Champagne Aging: Toward a Multiparameter Modeling
Gérard Liger-Belair and Sandra VillaumeJournal of Agricultural and Food Chemistry2011 59 (8), 4051-4056Losses of Dissolved CO2 Through the Cork Stopper during Champagne Aging: Toward a Multiparameter Modeling
Gérard Liger-Belair and Sandra VillaumeJournal of Agricultural and Food Chemistry2011 59 (8), 4051-4056Measurements of dissolved CO2 concentrations from Champagne bottles initially holding the same CO2 level after having been elaborated (close to 11.5 g L−1), but having experienced different periods of aging after having been corked with natural cork ...
On the Losses of Dissolved CO2 during Champagne Serving
Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron and Guillaume PolidoriJournal of Agricultural and Food Chemistry2010 58 (15), 8768-8775On the Losses of Dissolved CO2 during Champagne Serving
Gérard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Hervé Pron and Guillaume PolidoriJournal of Agricultural and Food Chemistry2010 58 (15), 8768-8775Pouring champagne into a glass is far from being consequenceless with regard to its dissolved CO2 concentration. Measurements of losses of dissolved CO2 during champagne serving were done from a bottled Champagne wine initially holding 11.4 ± 0.1 g L−1 of ...
CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe
Gérard Liger-Belair, Sandra Villaume, Clara Cilindre, Guillaume Polidori and Philippe JeandetJournal of Agricultural and Food Chemistry2009 57 (11), 4939-4947CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe
Gérard Liger-Belair, Sandra Villaume, Clara Cilindre, Guillaume Polidori and Philippe JeandetJournal of Agricultural and Food Chemistry2009 57 (11), 4939-4947Measurements of CO2 fluxes outgassing from glasses containing a standard Champagne wine initially holding about 11.5 g L−1 of dissolved CO2 were presented, in tasting conditions, during the first 10 min following the pouring process. Experiments were ...
Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature
Gérard Liger-Belair, Sandra Villaume, Clara Cilindre and Philippe JeandetJournal of Agricultural and Food Chemistry2009 57 (5), 1997-2003Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature
Gérard Liger-Belair, Sandra Villaume, Clara Cilindre and Philippe JeandetJournal of Agricultural and Food Chemistry2009 57 (5), 1997-2003Measurements of CO2 fluxes outgassing from a flute poured with a standard Champagne wine initially holding about 11 g L−1 of dissolved CO2 were presented, in tasting conditions, all along the first 10 min following the pouring process. Experiments were ...
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History
- Published In Issue October 26, 2006
- Received June 28, 2006
Revised August 12, 2006
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