Layers of macromolecules at the champagne/air interface and the stability of champagne bubbles

被引：33

作者：

Péron, N

Cagna, A

Valade, M

Bliard, C

Aguié-Béghin, V

Douillard, R

机构：

[1] INRA, Equip Biochim Macromoles Vegetales, CRA, F-51686 Reims 2, France

[2] IT Concept, F-69770 Longessaigne, France

[3] Comit Interprof Vin Champagne, F-51204 Epernay, France

[4] CNRS, ESA 6013, Lab Pharmacognosie, Grp Glycotech, F-51687 Reims 2, France

来源：

LANGMUIR | 2001年 / 17卷 / 03期

关键词：

D O I：

10.1021/la001169t

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Adsorption layers formed at the air/degassed champagne interface were characterized by ellipsometry and by surface tension measurements of the samples diluted four times with water. Ultrafiltration of the samples showed that the adsorption layer is mainly formed by macromolecules with molecular masses in the range 10(4) to 10(5). Nonsparkling base wine was ultrafiltrated with a molecular mass Cutoff of 10(4), and the resulting ultraconcentrate and ultrafiltrate were combined to yield experimental base wines with adjusted macromolecular content. These samples were submitted to bottle fermentation. The resulting experimental champagnes were tested for the extent of their bubble collar and for their surface properties. A good correlation was found between the two sets of data.

引用

页码：791 / 797

页数：7

共 21 条

[1] Asymmetric multiblock copolymers at the gas-liquid interface:: Phase diagram and surface pressure [J].