, Volume 16, Issue 1, pp 47-52

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

Purchase on Springer.com

$39.95 / €34.95 / £29.95*

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

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.

Graphical abstract