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Lancet, The, 1896 Some of the next articles are maybe not open access.
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Is less more or a bore? Package design simplicity and brand perception: an application to Champagne
Journal of Retailing and Consumer Services, 2019Packaging design as a medium for brand communication has a strong impact on the point-of-purchase decision. Therefore, marketers need a keen understanding of how packaging design influences brand perception.
M. Favier +2 more
semanticscholar +1 more source
How Does Gas-Phase CO2 Evolve in the Headspace of Champagne Glasses?
Journal of Agricultural and Food Chemistry, 2021The chemical space perceived by a consumer of champagne or other sparkling wines is progressively modified all along tasting. Real-time monitoring of gas-phase CO2 concentration was performed, through a CO2-diode laser sensor, along a two-dimensional ...
Anne-Laure Moriaux +7 more
semanticscholar +1 more source
Aesthetic logics, terroir and the lamination of grower champagne
, 2020This paper examines how aesthetic institutional logics and objects shape markets. We focus on the champagne field, for which dominant category conventions include luxury, celebration and protected regional origin (exemplified by grande marque champagne).
Jennifer Smith Maguire, S. Charters
semanticscholar +1 more source
A new insight into understanding the Crow and Champagne preferred mode: a numerical study
Journal of Fluid Mechanics, 2019The paper presents a new insight into understanding a mechanism to trigger the Crow and Champagne preferred mode. It is shown on the basis of numerical simulations that the preferred mode is established as a result of nonlinear interactions of primary ...
A. Boguslawski +2 more
semanticscholar +1 more source
, 2020
Between 1800 and 1900, the taste of and for champagne in Britain changed entirely. From a sweet, and often, still wine it became both universally sparkling and extremely dry.
G. Harding
semanticscholar +1 more source
Between 1800 and 1900, the taste of and for champagne in Britain changed entirely. From a sweet, and often, still wine it became both universally sparkling and extremely dry.
G. Harding
semanticscholar +1 more source
2011
This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in establishing brand names, informing consumers of wine quality, and associating the drink with the needs of the rapidly changing lifestyles of the middle and
openaire +2 more sources
This chapter looks briefly at the early history of champagne and the dramatic increase in production in the late nineteenth century. Champagne producers were the most successful of all producers in establishing brand names, informing consumers of wine quality, and associating the drink with the needs of the rapidly changing lifestyles of the middle and
openaire +2 more sources
Layers of Macromolecules at the Champagne/Air Interface and the Stability of Champagne Bubbles
Langmuir, 2001Adsorption layers formed at the air/degassed champagne interface were characterized by ellipsometry and by surface tension measurements of the samples diluted four times with water. Ultrafiltration of the samples showed that the adsorption layer is mainly formed by macromolecules with molecular masses in the range 104 to 105. Nonsparkling base wine was
Peron, N. +5 more
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Kefir: The Champagne of Fermented Beverages
Fermented Beverages, 2019Kefir is centuries old. This unique fermented milk drink is pourable, slightly yeasty, effervescent, and mildly alcoholic. Traditionally made from kefir grains, the current trend is to use freeze-dried starter cultures which afford standardization of the
J. Van Wyk
semanticscholar +1 more source