Liger-Belair Gérard, Parmentier Maryline, Jeandet Philippe
Laboratoire d'OEnologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France.
J Phys Chem B. 2006 Oct 26;110(42):21145-51. doi: 10.1021/jp0640427.
In champagne and carbonated beverages, bubble nucleation was mostly found to take place from tiny Taylor-like bubbles trapped inside immersed cellulose fibers stuck on the glass wall. The present paper complements a previous paper about the thorough examination of the bubble nucleation process in a flute poured with champagne (Liger-Belair et al. J. Phys. Chem. B 2005, 109, 14573). In this previous paper, a model was built that accurately reproduces the dynamics of these tiny Taylor-like bubbles that grow inside the fiber's lumen by diffusion of CO(2)-dissolved molecules. In the present paper, by use of the model recently developed, the frequency of bubble formation from cellulose fibers is accessed and linked with various liquid and fiber parameters, namely, the concentration c(L) of CO(2)-dissolved molecules, the liquid temperature theta, its viscosity eta, the ambient pressure P, the course of the gas pocket growing trapped inside the fiber's lumen before releasing a bubble, and the radius r of the fiber's lumen. The relative influence of the latter parameters on the bubbling frequency is discussed and supported with recent experimental observations and data.
在香槟和碳酸饮料中，气泡成核大多发生在被困于附着在玻璃壁上的浸入式纤维素纤维内部的微小泰勒状气泡处。本文补充了之前一篇关于对倒入香槟的长笛中气泡成核过程进行全面研究的论文（利热 - 贝莱尔等人，《物理化学杂志B》，2005年，第109卷，第14573页）。在之前那篇论文中，构建了一个模型，该模型能准确再现这些微小泰勒状气泡在纤维内腔中通过溶解的CO₂分子扩散而生长的动力学过程。在本文中，通过使用最近开发的模型，研究了纤维素纤维形成气泡的频率，并将其与各种液体和纤维参数联系起来，这些参数分别是溶解的CO₂分子浓度c(L)、液体温度θ、其粘度η、环境压力P、在释放气泡之前被困在纤维内腔中生长的气穴过程以及纤维内腔半径r。讨论了后述参数对起泡频率的相对影响，并得到了最近实验观察结果和数据的支持。
