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首页> 外文期刊>Journal of Agricultural and Food Chemistry >More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling
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More on the Losses of Dissolved CO2 during Champagne Serving: Toward a Multiparameter Modeling

机译：有关香槟服务期间溶解的二氧化碳损失的更多信息：建立多参数模型

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摘要

Pouring champagne into a glass is far from being inconsequential with regard to the dissolved CO2 concentration found in champagne. Three distinct bottle types, namely, a magnum bottle, a standard bottle, and a half bottle, were examined with regard to their loss of dissolved CO2 during the service of successively poured flutes. Whatever the bottle size, a decreasing trend is clearly observed with regard to the concentration of dissolved CO2 found within a flute (from the first to the last one of a whole service). Moreover, when it comes to champagne serving, the bottle size definitely does matter. The higher the bottle volume, the better its buffering capacity with regard to dissolved CO2 found within champagne during the pouring process. Actually, for a given flute number in a pouring data series, the concentration of dissolved CO2 found within the flute was found to decrease as the bottle size decreases. The impact of champagne temperature (at 4, 12, and 20 °C) on the losses of dissolved CO2 found in successively poured flutes for a given standard 75 cL bottle was also examined. Cold temperatures were found to limit the decreasing trend of dissolved CO2 found within the successively poured flutes' (from the first to the last one of a whole service). Our experimental results were discussed on the basis of a multiparameter model that accounts for the major physical parameters that influence the loss of dissolved CO2 during the service of a whole bottle type.
机译：就香槟中溶解的二氧化碳浓度而言，将香槟倒入玻璃杯中并非无关紧要。检查了三种不同的瓶子类型，分别是大酒瓶，标准瓶和半瓶，以了解它们在连续倒入的长笛使用过程中溶解的二氧化碳的损失。无论瓶的大小如何，在长笛中发现的溶解CO2浓度（从整个服务的第一个到最后一个）的下降趋势都可以明显观察到。此外，谈到香槟酒，瓶的大小绝对很重要。瓶子的体积越大，对于在倒酒过程中发现的香槟中溶解的CO2的缓冲能力就越好。实际上，对于浇注数据系列中的给定槽纹数量，发现随着瓶尺寸的减小，在槽纹中发现的溶解CO2浓度会降低。对于给定的标准75 cL瓶，还检查了香槟温度（分别在4、12和20°C时）对连续倒入的凹槽中发现的溶解CO2损失的影响。人们发现冷的温度限制了在连续倒入的槽中（从整个服务的第一个到最后一个）出现的溶解的CO2减少的趋势。我们在多参数模型的基础上讨论了我们的实验结果，该模型考虑了影响整个瓶型服务期间溶解的CO2损失的主要物理参数。

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