Dynamic-tracking desorption of CO_2 in Champagne wine using infrared thermography

摘要

Due to its particular elaboration process, Champagne wine is a supersaturated beverage containing high volumes of CO_2 dissolved gas molecules; one estimates there are about 5 L of gaseous dissolved CO_2 in a 0.75 L classical Champagne bottle. Over past years, numerous studies on Champagne wine have focused the way effervescence process occurs in tasting conditions due to CO_2 release. More recently, the consequence of effervescence and nucleation process on the mixing phenomena of Champagne liquid medium has been highlighted by laser tomography (Polidori et al. 2008, 2009). This was based on the strong idea that a relationship may exist between the mixing flow patterns and the dynamics of CO_2 fluxes outgassing from the glass, mainly responsible for the Champagne aroma exhalation process.