The science of bubbly

被引：19

作者：

Liger-Belair, G ^{[1
]}

机构：

[1] Univ Reims, F-51100 Reims, France

[2] Moet & Chandon, Res Dept, Epernay, France

来源：

关键词：

D O I：

10.1038/scientificamerican0103-80

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Scientists study the nose-tickling effervescence of champagne-an alluring and unmistakable aspect of its appeal.

引用

页码：80 / 85

页数：6

共 5 条

[1] Physicochemical approach to the effervescence in Champagne wines [J].

Liger-Belair, G .

Liger-Belair, G ;

Vignes-Adler, M ;

Voisin, C ;

Robillard, B ;

Jeandet, P .

[3]

Liger-Belair G, 2001, AM J ENOL VITICULT, V52, P88

[4] THROUGH A BEER GLASS DARKLY [J].

SHAFER, NE ;

ZARE, RN .

[5]

Thomas A., 1997, Beauty of another order: Photography in science