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Posted in Vinum Vine, Wine by Vinum Vine on April 18, 2013

Champagne cork popping revisited through high-speed infrared imaging : The role of temperature.
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  1. Vinum Vine said, on April 18, 2013 at 4:32 AM

    Author(s): Liger-Belair, G (Liger-Belair, Gerard)[ 1,2 ] ; Bourget, M (Bourget, Marielle)[ 3 ] ; Cilindre, C (Cilindre, Clara)[ 1,2 ] ; Pron, H (Pron, Herve)[ 3 ] ; Polidori, G (Polidori, Guillaume)[ 3 ]
    Source: JOURNAL OF FOOD ENGINEERING Volume: 116 Issue: 1 Pages: 78-85 DOI: 10.1016/j.jfoodeng.2012.11.006 Published: MAY 2013

    Abstract: Champagne cork popping out of standard 75 CL bottles was examined through high-speed infrared imaging for three various champagne temperatures (namely, 4, 12, and 18 C). The cloud of gaseous CO2 gushing out of the bottleneck while cork popping (invisible in the visible light spectrum) was visualized. Both the volume of gaseous CO2 gushing out of the bottleneck, and its overall dynamic behavior were found to depend on the champagne temperature. The velocity of the cork popping out of the bottleneck was also measured, and found to logically increase with the champagne temperature. By considering that gases under pressure in the bottleneck experience adiabatic expansion while cork popping, a thermodynamic model was built that accounts for the major physical parameters that influence the volume of gaseous CO2 gushing out of the bottleneck, its drop of temperature, and its total energy released while cork popping. Only a small fraction of the total energy released while cork popping was found to be converted into the form of cork’s kinetic energy (only about 5%), whatever the champagne temperature. (C) 2012 Elsevier Ltd. All rights reserved.

    Accession Number: WOS:000315421400012
    Document Type: Article
    Language: English
    Author Keywords: Champagne; Sparkling wines; CO2; Cork stopper; Infrared imaging
    KeyWords Plus: SPARKLING WINES; TASTING CONDITIONS; CO2; GLASSES; PHYSICS; EYE
    Reprint Address: Liger-Belair, G (reprint author), Univ Reims, Equipe Effervescence, UFR Sci Exactes & Nat, UMR CNRS 7331,GSMA, BP 1039, F-51687 Reims 2, France.
    Addresses:
    [ 1 ] Univ Reims, Equipe Effervescence, UFR Sci Exactes & Nat, UMR CNRS 7331,GSMA, F-51687 Reims 2, France
    [ 2 ] Univ Reims, UPRES EA 4707, Lab CEnol & Chim Appl URVVC, UFR Sci Exactes & Nat, F-51687 Reims 2, France
    [ 3 ] Univ Reims, GRESPI, Lab Thermomecan, UFR Sci Exactes & Nat, F-51687 Reims 2, France
    E-mail Address: gerard.liger-belair@univ-reims.fr
    Funding:
    Funding Agency Grant Number
    EuropolAgro institute and to the Association Recherche Oenologie Champagne Universite

    Publisher: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
    Web of Science Categories: Engineering, Chemical; Food Science & Technology
    Research Areas: Engineering; Food Science & Technology
    IDS Number: 096RG
    ISSN: 0260-8774


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