Results 11 to 20 of about 15,791 (259)

Valorisation des patrimoines et dynamique régionale

Territoire en Mouvement, 2014
The Champagne area is not a very dynamic place while Champagne wine industry -and its heritage- is highly profitable. To explain this paradox, we consider the competition for sharing income and land rent within the Champagne industry.
Christian Barrère, Quentin Bonnard, Marie Delaplace   +2 more
doaj   +1 more source

Growing Wine Tourism in Champagne: Is a Champagne Bar Ready to Offer Franchises?

Wine Business Journal, 2020
Nathalie Spielmann and Fabrice Parisot founded Prise de Mousse (PdM), the first and only champagne bar and shop in the Champagne region in France. Capitalizing on the popularity of the Champagne region as the second most visited in France, PdM had become
Sandra K. Newton, Linda Nowak, Jialing Li   +2 more
doaj   +1 more source

The Creation of a Champagne Brand

Symphonya, 2015
The history of Champagne Encry is marked by the courage and the strong desire to embark on a journey that makes us unique in the world of Champagne. The art of making Champagne has grown together with the value of our wines and merged wisely with the ...
Enrico Baldin
doaj   +1 more source

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   +1 more source

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   +1 more source

Determination of the Trans-resveratrol content of Champagne wines by reversed-phase HPLC

OENO One, 2006
Levels of trans-resveratrol in Champagne wines were determined by the use of reversed-phase HPLC with UV and fluorometric detection after liquid-liquid extraction with ethyl acetate.
Philippe Jeandet, David Chaudruc, Bertrand Robillard, F. Peters, Dominique Tusseau, Alexandra Conreux, Bruno Duteurtre   +6 more
doaj   +1 more source

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.
Robin Cellier, Sylvain Bérail, Julien Barre, Ekaterina Epova, Anne-Laure Ronzani, Cornelis Van Leeuwen, Stanislas Milcent, Patrick Ors, Olivier F. X. Donard   +8 more
doaj   +1 more source

Champs ouverts, habitudes communautaires et villages en alignements dans le nord de la Loire-Atlantique : des micro-sociétés fossilisées dans l’Ouest bocager

In Situ, 2012
Located in the north of the department of the Loire-Atlantique, the region of Châteaubriant has been considered until the second half of the twentieth century as a hedged farmland.
Hubert Maheux
doaj   +1 more source

Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature. [PDF]

PLoS ONE, 2012
In champagne tasting, gaseous CO(2) and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer.
Gérard Liger-Belair, Marielle Bourget, Hervé Pron, Guillaume Polidori, Clara Cilindre   +4 more
doaj   +1 more source

Perry, John of Brienne: King of Jerusalem (Cambridge University Press, 2013)

Royal Studies Journal, 2014
Review of Guy Perry, John of Brienne: King of Jerusalem (Cambridge: Cambridge University Press, 2013).
Stephen Donnachie
doaj   +1 more source