Results 311 to 320 of about 143,256 (332)

Effervescence in champagne and sparkling wines: From grape harvest to bubble rise

, 2017
G. Liger-Belair
semanticscholar   +1 more source

More on the Losses of Dissolved CO2 During Champagne Serving: Toward a Multiparameter Modeling

Journal of Agricultural and Food Chemistry, 2012
Gérard Liger-Belair, Clara Cilindre
exaly  

Cover Picture: Champagne and Fireworks: Angewandte Chemie Celebrates Its Birthday (Angew. Chem. Int. Ed. 1/2013)

, 2013
P. Gölitz
semanticscholar   +1 more source

Effect of grape juice press fractioning on polysaccharide and oligosaccharide compositions of Pinot meunier and Chardonnay Champagne base wines.

Food Chemistry, 2017
Sandrine Jégou, D. Hoang, Thomas Salmon, Pascale Williams, Solomen Oluwa, Céline Vrigneau, T. Doco, R. Marchal   +7 more
semanticscholar   +1 more source

Chemical Messages in 170-Year-Old Champagne Bottles From the Baltic Sea: Revealing Tastes From the Past

Proceedings of the National Academy of Sciences of the United States of America, 2015
Michael Witting, Thomas Karbowiak, Gérard Liger-Belair   +2 more
exaly  

Champagne-Cork Injury to the Eye.

Lancet, The, 1967
exaly  

It's Time to Pop a Cork on Champagne's Proteome!

Journal of Proteomics, 2014
Pier Giorgio Righetti, Gérard Liger-Belair, Elisa Fasoli   +2 more
exaly  

Champagner

1932
openaire   +1 more source

Champagne

2016
openaire   +2 more sources

Champagne Purchasing: The Influence of Kudos and Sentimentality

Qualitative Market Research, 2013
Steve Charters
exaly