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Unveiling CO(2) heterogeneous freezing plumes during champagne cork popping
Cork popping from clear transparent bottles of champagne stored at different temperatures (namely, 6, 12, and 20 °C) was filmed through high-speed video imaging in the visible light spectrum. During the cork popping process, a plume mainly composed of gaseous CO(2) with traces of water vapour freely...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5599640/ https://www.ncbi.nlm.nih.gov/pubmed/28912451 http://dx.doi.org/10.1038/s41598-017-10702-6 |