Results 1 to 10 of about 143,256 (332)

Specificity and Origin of the Stability of the Sr Isotopic Ratio in Champagne Wines

Molecules, 2021
The 87Sr/86Sr ratio of 39 Champagnes from six different brands, originating from the whole “Appellation d’Origine Contrôlée” (AOC) Champagne was analyzed to establish a possible relation with the geographical origin.
Anne-Laure Ronzani, Sylvain Bérail, Cornelis Van Leeuwen   +2 more
exaly   +4 more sources

An Infrared Laser Sensor for Monitoring Gas-Phase CO₂ in the Headspace of Champagne Glasses under Wine Swirling Conditions

Sensors, 2022
In wine tasting, tasters commonly swirl their glasses before inhaling the headspace above the wine. However, the consequences of wine swirling on the chemical gaseous headspace inhaled by tasters are barely known.
Florian Lecasse, Raphaël Vallon, Frédéric Polak, Clara Cilindre, Bertrand Parvitte, Gérard Liger-Belair, Virginie Zéninari   +6 more
doaj   +2 more sources

A previous champagne tap reduces the probability of traumatic lumbar puncture in the following procedure

Scientific Reports, 2023
A cerebrospinal fluid (CSF) sample containing no red blood cells (RBC), colloquially known as a champagne tap, is an ideal outcome of a lumbar puncture (LP).
Harri Sievänen, Juho Kari, Anu Huurre, Sauli Palmu   +3 more
doaj   +2 more sources

Robust estimation of noise for electromagnetic brain imaging with the champagne algorithm

NeuroImage, 2021
Robust estimation of the number, location, and activity of multiple correlated brain sources has long been a challenging task in electromagnetic brain imaging from M/EEG data, one that is significantly impacted by interference from spontaneous brain ...
Chang Cai, Ali Hashemi, Mithun Diwakar, Stefan Haufe, Kensuke Sekihara, Srikantan S. Nagarajan   +5 more
doaj   +2 more sources

Physical, Anatomical, and Biochemical Composition of Skins Cell Walls from Two Grapevine Cultivars (Vitis vinifera) of Champagne Region Related to Their Susceptibility to Botrytis cinerea during Ripening

Horticulturae, 2021
This work investigated the structural, biochemical, and molecular characteristics of grape skin cell wall during ripening, related to susceptibility to Botrytis cinerea.
Marie André, Soizic Lacampagne, Audrey Barsacq, Etienne Gontier, Melina Petrel, Laurence Mercier, Diane Courot, Laurence Gény-Denis   +7 more
doaj   +2 more sources

The stability of major and trace element concentrations from musts to Champagne during the production process

OENO One, 2022
Thirty-nine Champagnes from six different brands originating from the AOC Champagne area were analyzed for major and trace element concentrations in the context of their production processes and in relation to their geographical origins.
Robin Cellier, Sylvain Berail, Ekaterina Epova, Julien Barre, Fanny Claverie, Cornelis van Leeuwen, Stanislas Milcent, Patrick Ors, Olivier F.X. Donard   +8 more
doaj   +2 more sources

Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses

Foods, 2020
Champagne glasses are subjected to complex ascending bubble-driven flow patterns, which are believed to enhance the release of volatile organic compounds in the headspace above the glasses.
Fabien Beaumont, Gérard Liger-Belair, Guillaume Polidori   +2 more
doaj   +2 more sources

Champagne: Learning Real-world Conversation from Large-Scale Web Videos [PDF]

IEEE International Conference on Computer Vision, 2023
Visual information is central to conversation: body gestures and physical behaviour, for example, contribute to meaning that transcends words alone. To date, however, most neural conversational models are limited to just text.
Seungju Han, Jack Hessel, Nouha Dziri, Yejin Choi, Youngjae Yu   +4 more
semanticscholar   +1 more source

Champagne ! Implication des marques de champagne dans l’offre muséale locale

Culture & Musées, 2023
This article proposes a comparative analysis of three cultural spots wholly or partially devoted to champagne in the eponymous region: the Musée municipal du vin de Champagne et d’archéologie regionale d’Épernay (the Municipal Museum of Champagne and ...
Adeline Florimond-Clerc, Lylette Lacôte-Gabrysiak   +1 more
doaj   +1 more source

Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!

ACS Omega, 2023
When it comes to champagne tasting, dissolved CO2 is a key compound responsible for the very much sought-after effervescence in glasses. Nevertheless, the slow decrease of dissolved CO2 during prolonged aging of the most prestigious cuvees raises the ...
G. Liger-Belair, Chloé Khenniche, Clara Poteau, C. Bailleul, Virginie Thollin, C. Cilindre   +5 more
semanticscholar   +1 more source