Champagne physics

Convective Mass Transfer in a Champagne Glass

Flow Visualization in engraved champagne tasting glasses

Glass shape and especially his open aperture is suspected to play an important role as concerns the kinetics of CO2 and flavor release during champagne tasting. In recent years, much interest has been devoted to depict each and every parameter involved in the release of gaseous CO2 from glasses poured with champagne. One cannot understand the bubbling and aromatic exhalation events in champagne...

SELF-SIMILAR CHAMPAGNE FLOWS IN Hii REGIONS

We consider the idealized expansion of an initially self-gravitating, static, singular, isothermal cloud core. For t ≥ 0, the gas is ionized and heated to a higher uniform temperature by the formation of a luminous, but massless, star in its center. The approximation that the mass and gravity of the central star is negligible for the subsequent motion of the Hii region holds for distances r

Potential health effects of Champagne wine consumption

Epidemiological studies have suggested an inverse correlation between red wine consumption and the incidence of cardiovascular and neurodegenerative disorders. Although white wines are generally low in polyphenol content as compared to red wines, Champagne wines have been shown to contain relatively high amounts of phenolic acids that may exert protective cellular actions in vivo. In this study...

On the losses of dissolved CO(2) during champagne serving.

Pouring champagne into a glass is far from being consequenceless with regard to its dissolved CO(2) concentration. Measurements of losses of dissolved CO(2) during champagne serving were done from a bottled Champagne wine initially holding 11.4 +/- 0.1 g L(-1) of dissolved CO(2). Measurements were done at three champagne temperatures (i.e., 4, 12, and 18 degrees C) and for two different ways of...