The champagne angle

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...

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...

Champagne: A Web Tool for the Execution of Crowdsourcing Campaigns

We present Champagne, a web tool for the execution of crowdsourcing campaigns. Through Champagne, task requesters can model crowdsourcing campaigns as a sequence of choices regarding different, independent crowdsourcing design decisions. Such decisions include, e.g., the possibility of qualifying some workers as expert reviewers, or of combining different quality assurance techniques to be used...

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