Liger-Belair Gérard
Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, BP 1039, 51687 Reims Cedex 2, France.
Adv Food Nutr Res. 2010;61:1-55. doi: 10.1016/B978-0-12-374468-5.00001-5.
The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbonated beverages in general, is the result of the fine interplay between CO₂-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This chapter summarizes recent advances obtained during the last decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with sparkling beverages. Those phenomena observed in close-up through high-speed photography are often visually appealing. Moreover, the kinetics of gas discharging from freshly poured glasses was monitored with time, whether champagne is served into a flute or into a coupe. The role of temperature was also examined. We hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena.
所谓的冒泡过程，它赋予香槟、起泡酒、啤酒以及一般碳酸饮料活力，是溶解的二氧化碳气体分子、倾倒过程中被困在微小颗粒内的微小气穴以及一些液体特性之间精细相互作用的结果。本章总结了过去十年中在倒入起泡饮料的玻璃杯中气泡的成核、上升和破裂背后的物理化学过程方面取得的最新进展。通过高速摄影近距离观察到的那些现象通常在视觉上很吸引人。此外，还监测了从新倒入的玻璃杯中排出气体的动力学随时间的变化情况，无论香槟是倒入长笛形香槟杯还是浅碟形香槟杯中。温度的作用也进行了研究。我们希望，在阅读了这篇配有大量插图的综述后，你对香槟的喜爱会因领略到常常隐藏在许多日常现象背后的大自然的深层美而得到提升。
