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The Recent Strategies for the Chemical Analysis of Sparkling Wines...
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The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Analytical Chemistry".

Deadline for manuscript submissions: closed (31 January 2021) | Viewed by 16163

Special Issue Editors

Dr. Clara Cilindre

E-Mail Website1 Website2
Guest Editor
Effervescence & Champagne, GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims, CEDEX 2, France
Interests: wine; champagne; CO2; bubbles; foam; macromolecules; proteins; aromas; metabolomics; proteomics; wine tasting
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Gérard Liger-Belair

E-Mail Website1 Website2
Guest Editor
Effervescence & Champagne, GSMA, UMR CNRS 7331, Université de Reims Champagne-Ardenne, B.P.1039, 51687 Reims, CEDEX 2, France
Interests: wine; champagne; CO2; bubbles; foam; macromolecules; proteins; aromas; metabolomics; wine tasting
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue will focus on novel approaches related to the chemical analysis of champagne wines, sparkling wines, and other alcoholic or non-alcoholic sparkling beverages (cider, beer, soda, sparkling water, etc.). All these beverages are linked together by a unique molecule, carbon dioxide (CO2), which is responsible for so-called effervescence. We encourage papers that are mainly focused on gas-phase and/or dissolved CO2, but we are also interested in any other sparkling beverage active compounds. Proposals for papers that are dedicated to new analytical strategies for improving the physicochemical and sensory quality of these beverages along their production and all the way to their tasting are welcome.

Dr. Clara Cilindre
Prof. Dr. Gérard Liger-Belair
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Sparkling wines
  • Champagne
  • Sparkling beverages
  • Carbonated beverages
  • CO2
  • Effervescence
  • Foam
  • Ciders
  • Beers
  • Sparkling water
  • Soda
  • Analytical chemistry
  • Quality
  • Sensory

Published Papers (4 papers)

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Research

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15 pages, 4687 KiB  
Article
Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines?
by Clara Cilindre, Céline Henrion, Laure Coquard, Barbara Poty, Jacques-Emmanuel Barbier, Bertrand Robillard and Gérard Liger-Belair
Molecules 2021, 26(15), 4434; https://doi.org/10.3390/molecules26154434 - 22 Jul 2021
Cited by 2 | Viewed by 3980
Abstract
The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. [...] Read more.
The persistence of effervescence and foam collar during a Champagne or sparkling wine tasting constitute one, among others, specific consumer preference for these products. Many different factors related to the product or to the tasting conditions might influence their behavior in the glass. However, the underlying factor behind the fizziness of these wines involves a second in-bottle alcoholic fermentation, also well known as the prise de mousse. The aim of this study was to assess whether a low temperature (13 °C) or a high temperature (20 °C) during the in-bottle fermentation might have an impact on the effervescence and the foaming properties (i.e., collar height and bubble size) of three French sparkling wines (a Crémant de Loire and two Champagne wines), under standard tasting conditions. Our results showed that sparkling wines elaborated at 13 °C and served in standard tasting conditions (i.e., 100 mL, 18 °C) had better ability to keep the dissolved CO2 (between 0.09 and 0.30 g/L) in the liquid phase than those elaborated at 20 °C (with P < 0.05). Most interestingly, we also observed, for the Crémant de Loire and for one Champagne wine, that the lower the temperature of the prise de mousse, the smaller (with P < 0.05) the bubbles in the foam collar throughout the wine tasting. Full article
(This article belongs to the Special Issue The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages)
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15 pages, 6018 KiB  
Article
Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations
by Mohamed Ahmed Khaireh, Marie Angot, Clara Cilindre, Gérard Liger-Belair and David A. Bonhommeau
Molecules 2021, 26(6), 1711; https://doi.org/10.3390/molecules26061711 - 19 Mar 2021
Cited by 3 | Viewed by 3364
Abstract
The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, [...] Read more.
The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, CO2 and EtOH diffusion coefficients are computed from molecular dynamics (MD) simulations and compared with experimental values derived from the Stokes-Einstein (SE) relation on the basis of viscometry experiments and hydrodynamic radii deduced from former nuclear magnetic resonance (NMR) measurements. These diffusion coefficients steadily increase with temperature and decrease as the concentration of ethanol rises. The agreement between theory and experiment is suitable for CO2. Theoretical EtOH diffusion coefficients tend to overestimate slightly experimental values, although the agreement can be improved by changing the hydrodynamic radius used to evaluate experimental diffusion coefficients. This apparent disagreement should not rely on limitations of the MD simulations nor on the approximations made to evaluate theoretical diffusion coefficients. Improvement of the molecular models, as well as additional NMR measurements on sparkling beverages at several temperatures and ethanol concentrations, would help solve this issue. Full article
(This article belongs to the Special Issue The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages)
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16 pages, 6138 KiB  
Article
Ethanol as a Probe for the Mechanism of Bubble Nucleation in the Diet Coke and Mentos Experiment
by Thomas S. Kuntzleman and Jacob T. Kuntzleman
Molecules 2021, 26(6), 1691; https://doi.org/10.3390/molecules26061691 - 17 Mar 2021
Cited by 2 | Viewed by 4836
Abstract
The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have [...] Read more.
The Diet Coke and Mentos experiment involves dropping Mentos candies into carbonated beverages to produce a fountain. This simple experiment has enjoyed popularity with science teachers and the general public. Studies of the physicochemical processes involved in the generation of the fountain have been largely informed by the physics of bubble nucleation. Herein, we probe the effect of ethanol addition on the Diet Coke and Mentos experiment to explore the impact that beverage surface tension and viscosity have on the heights of fountains achieved. Our results indicate that current descriptions of the effects of surface tension and viscosity are not completely understood. We also extend and apply a previously reported, simplified version of Brunauer–Emmett–Teller theory to investigate kinetic and mechanistic aspects of bubble nucleation on the surface of Mentos candies in carbonated beverages. A combination of this new theory and experiment allows for the estimation that the nucleation sites on the Mentos candy that catalyze degassing are 1–3 μm in size, and that between 50,000 and 300,000 of these sites actively nucleate bubbles on a single Mentos candy. While the methods employed are not highly sophisticated, they have potential to stimulate fresh investigations and insights into bubble nucleation in carbonated beverages. Full article
(This article belongs to the Special Issue The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages)
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Review

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19 pages, 4350 KiB  
Review
The Life of a Surface Bubble
by Jonas Miguet, Florence Rouyer and Emmanuelle Rio
Molecules 2021, 26(5), 1317; https://doi.org/10.3390/molecules26051317 - 01 Mar 2021
Cited by 17 | Viewed by 3268
Abstract
Surface bubbles are present in many industrial processes and in nature, as well as in carbonated beverages. They have motivated many theoretical, numerical and experimental works. This paper presents the current knowledge on the physics of surface bubbles lifetime and shows the diversity [...] Read more.
Surface bubbles are present in many industrial processes and in nature, as well as in carbonated beverages. They have motivated many theoretical, numerical and experimental works. This paper presents the current knowledge on the physics of surface bubbles lifetime and shows the diversity of mechanisms at play that depend on the properties of the bath, the interfaces and the ambient air. In particular, we explore the role of drainage and evaporation on film thinning. We highlight the existence of two different scenarios depending on whether the cap film ruptures at large or small thickness compared to the thickness at which van der Waals interaction come in to play. Full article
(This article belongs to the Special Issue The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages)
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