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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| 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 |