Abstract
It was demonstrated that CO 2 volume fluxes outgassing from a flute poured with a young champagne (elaborated in 2007) are much higher than those outgassing from the same flute poured with an older champagne (elaborated in the early 1990s). The difference in dissolved-CO 2 concentrations between the two types of champagne samples was found to be a crucial parameter responsible for differences in CO 2 volume fluxes outgassing from one champagne to another. Nevertheless, it was shown that, for a given identical dissolved-CO 2 concentration in both champagne types, the CO 2 volume flux outgassing from the flute poured with the old champagne is, in average, significantly lower than that outgassing from the flute poured with the young one. Therefore, CO 2 seems to “escape” more easily from the young champagne than from the older one. The diffusion coefficient of CO 2 in both champagne types was pointed as a key parameter to thoroughly determine in the future, in order to unravel our experimental observation.
Published Version
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