Unraveling the release of gaseous CO2 during champagne serving through high-speed infrared imaging

被引：6

作者：

Bourget, M. ^{[1
]}

Liger-Belair, G. ^{[2
]}

Pron, H. ^{[1
]}

Polidori, G. ^{[1
]}

机构：

[1] Univ Reims, Lab Thermomecan, GRESPI, Fac Sci, F-51687 Reims 2, France

[2] Univ Reims, Equipe Effervescence, GSMA, UMR 7331,CNRS,Fac Sci, F-51687 Reims 2, France

来源：

JOURNAL OF VISUALIZATION | 2013年 / 16卷 / 01期

关键词：

Flow visualization; Infrared thermography; Champagne wine; CO2; desorption;

D O I：

10.1007/s12650-012-0147-9

中图分类号：

TP39 [计算机的应用];

学科分类号：

081203 ; 0835 ;

摘要：

A standard 75-cl bottle of champagne holds about 5 l of dissolved carbon dioxide (CO2). When pouring champagne into a glass, a significant part of dissolved CO2 desorbs from the liquid phase (Liger-Belair in J Agric Food Chem 53:2788-2802, 2005; Liger-Belair et al. in Chem Soc Rev 37:2490-2511, 2008a). As CO2 is invisible under natural light, its progressive release in the atmosphere was made visible through an infrared (IR) camera equipped with a band-pass filter (Pron et al. in J Vis 13:181-182, 2010). By use of this novel method, the visual tracking of the progressive desorption of dissolved CO2 has been carried out, under standard serving conditions, whether champagne was served into a flute or into a coupe.

引用

页码：47 / 52

页数：6

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