Monitoring Gaseous CO(2) and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature

In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Simultaneous quantification of gaseous CO(2) and ethanol was monitored through micro-gas chromatography (μGC...

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Detalles Bibliográficos
Autores principales: Liger-Belair, Gérard, Bourget, Marielle, Pron, Hervé, Polidori, Guillaume, Cilindre, Clara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275598/
https://www.ncbi.nlm.nih.gov/pubmed/22347390
http://dx.doi.org/10.1371/journal.pone.0030628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3275598/
https://www.ncbi.nlm.nih.gov/pubmed/22347390
http://dx.doi.org/10.1371/journal.pone.0030628

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