Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous Abstract"Carbon dioxide and ethanol release from champagne glasses, under standard tasting conditions"    Next AbstractOil sands operations as a large source of secondary organic aerosols »

PLoS One


Title:"Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature"
Author(s):Liger-Belair G; Bourget M; Pron H; Polidori G; Cilindre C;
Address:"Equipe Effervescence, Groupe de Spectrometrie Moleculaire et Atmospherique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, BP 1039 Reims, France. gerard.liger-belair@univ-reims.fr"
Journal Title:PLoS One
Year:2012
Volume:20120208
Issue:2
Page Number:e30628 -
DOI: 10.1371/journal.pone.0030628
ISSN/ISBN:1932-6203 (Electronic) 1932-6203 (Linking)
Abstract:"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 (muGC), all along the first 15 minutes following pouring, depending on whether a volume of 100 mL of champagne was served into a flute or into a coupe. The concentration of gaseous CO(2) was found to be significantly higher above the flute than above the coupe. Moreover, a recently developed gaseous CO(2) visualization technique based on infrared imaging was performed, thus confirming this tendency. The influence of champagne temperature was also tested. As could have been expected, lowering the temperature of champagne was found to decrease ethanol vapor concentrations in the headspace of a glass. Nevertheless, and quite surprisingly, this temperature decrease had no impact on the level of gaseous CO(2) found above the glass. Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles"
Keywords:"Carbon Dioxide/*analysis Chromatography, Gas Ethanol/*analysis Gases Phase Transition Temperature *Volatilization Wine/*analysis;"
Notes:"MedlineLiger-Belair, Gerard Bourget, Marielle Pron, Herve Polidori, Guillaume Cilindre, Clara eng Research Support, Non-U.S. Gov't 2012/02/22 PLoS One. 2012; 7(2):e30628. doi: 10.1371/journal.pone.0030628. Epub 2012 Feb 8"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 29-06-2024