Results 21 to 30 of about 220,417 (301)

A Note on M. Barbieri’s “Scientific Biosemiotics” [PDF]

, 2009
A densely-packed critique of some current trends in ...
Champagne, Marc
core   +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

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

Temperature Dependence of Ascending Bubble-Driven Flow Patterns Found in Champagne Glasses as Determined through Numerical Modeling

Advances in Mechanical Engineering, 2013
A numerical modeling of bubble-driven flow patterns in a glass of champagne has been carried out for three champagne temperatures, by using the finite-volume method by CFD (computational fluid dynamics).
Fabien Beaumont, Catalin Popa, Gérard Liger-Belair, Guillaume Polidori   +3 more
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

Missense mutation in exon 2 of SLC36A1 responsible for champagne dilution in horses. [PDF]

PLoS Genetics, 2008
Champagne coat color in horses is controlled by a single, autosomal-dominant gene (CH). The phenotype produced by this gene is valued by many horse breeders, but can be difficult to distinguish from the effect produced by the Cream coat color dilution ...
Deborah Cook, Samantha Brooks, Rebecca Bellone, Ernest Bailey   +3 more
doaj   +1 more source

Investigating Australian Consumers’ Perceptions of and Preferences for Different Styles of Sparkling Wine Using the Fine Wine Instrument

Foods, 2021
This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior.
Naomi Verdonk, Renata Ristic, Julie A. Culbert, Karma Pearce, Kerry L. Wilkinson   +4 more
doaj   +1 more source

A Nasty Story with Champagne [PDF]

Достоевский и мировая культура: Филологический журнал
The article concerns the commentary on objects in Dostoevsky’s fiction. A special area of research is the so-called gastronomic language. Any gastronomic element is a cultural product.
Olga A. Dekhanova, Mikhail E. Dekhanov
doaj   +1 more source

Etude des caractères analytiques des vins moussseux italiens

OENO One, 1977
Dans ce travail on a analysé 70 échantillons de vins mousseux de diverses régions italiennes : 34 élaborés par méthode Charmat, 27 par méthode champenoise de 9 Asti spumante, ainsi que 2 échantillons de Champagne brut.
Osvaldo Colagrande, Valeria Mazzoleni
doaj   +1 more source