Peron N, Meunier J, Cagna A, Valade M, Douillard R
I. T. Concept, Parc de Chancolan, 69770 Longessaigne, France.
J Microsc. 2004 Apr;214(Pt 1):89-98. doi: 10.1111/j.0022-2720.2004.01312.x.
Bubble and foam stability, which are essential for the hallmark of champagne, rely on the concentration of amphiphilic macromolecules originating from the grape, which form molecular layers at the interface between champagne and gas. Ellipsometry and Brewster angle microscopy experiments were conducted at the air-champagne interface to analyse the lateral organization of the layers of macromolecules. Several kinds of phase separations - leading in some cases to two-dimensional foams - were identified. At the beginning of layer formation, condensed domains develop at the expense of dilute domains. Thereafter, phase separations occur within the condensed domains. These findings may allow advances in the implementation of methods predicting bubble and foam stability of champagnes.
气泡和泡沫的稳定性是香槟的标志性特征，它依赖于源自葡萄的两亲大分子的浓度，这些大分子在香槟与气体的界面处形成分子层。在空气 - 香槟界面进行了椭偏仪和布鲁斯特角显微镜实验，以分析大分子层的横向组织。识别出了几种相分离——在某些情况下会导致二维泡沫。在层形成开始时，凝聚域以稀释域为代价发展。此后，在凝聚域内发生相分离。这些发现可能有助于在预测香槟气泡和泡沫稳定性的方法的实施方面取得进展。
