Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!

[Image: see text] When it comes to champagne tasting, dissolved CO(2) is a key compound responsible for the very much sought-after effervescence in glasses. Nevertheless, the slow decrease of dissolved CO(2) during prolonged aging of the most prestigious cuvees raises the issue of how long champagne...

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Detalles Bibliográficos
Autores principales: Liger-Belair, Gérard, Khenniche, Chloé, Poteau, Clara, Bailleul, Carine, Thollin, Virginie, Cilindre, Clara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10308572/
https://www.ncbi.nlm.nih.gov/pubmed/37396213
http://dx.doi.org/10.1021/acsomega.3c01812

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10308572/
https://www.ncbi.nlm.nih.gov/pubmed/37396213
http://dx.doi.org/10.1021/acsomega.3c01812

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