Monitoring Gaseous CO2 and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature

In champagne tasting, gaseous CO2 and volatile organic compounds progressively invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Simultaneous quantification of gaseous CO2 and ethanol was monitored through micro-gas chromatography (μGC), all along the first 15 minutes following pouring, depending on whether a volume of 100 mL of champagne was served into a flute or into a coupe. The concentration of gaseous CO2 was found to be significantly higher above the flute than above the coupe. Moreover, a recently developed gaseous CO2 visualization technique based on infrared imaging was performed, thus confirming this tendency. The influence of champagne temperature was also tested. As could have been expected, lowering the temperature of champagne was found to decrease ethanol vapor concentrations in the headspace of a glass. Nevertheless, and quite surprisingly, this temperature decrease had no impact on the level of gaseous CO2 found above the glass. Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO2 escaping the liquid phase into the form of bubbles

Slow and fast diffusion in a lead sulphate gravity separation process

A model for the growth of lead sulphate particles in a gravity separation system from the crystal glassware industry is presented. The lead sulphate particles are an undesirable byproduct, and thus the model is used to ascertain the optimal system temperature configuration such that particle extraction is maximised. The model describes the evolution of a single, spherical particle due to the mass flux of lead particles from a surrounding acid solution. We divide the concentration field into two separate regions. Specifically, a relatively small boundary layer region around the particle is characterised by fast diffusion, and is thus considered quasistatic. In contrast, diffusion in the far-field is slower, and hence assumed to be time-dependent. The final system consisting of two nonlinear, coupled ordinary differential equations for the particle radius and lead concentration, is integrated numerically

Size limits the formation of liquid jets during bubble bursting

A bubble reaching an air–liquid interface usually bursts and forms a liquid jet. Jetting is relevant to climate and health as it is a source of aerosol droplets from breaking waves. Jetting has been observed for large bubbles with radii of R≫100 μm. However, few studies have been devoted to small bubbles (R<100 μm) despite the entrainment of a large number of such bubbles in sea water. Here we show that jet formation is inhibited by bubble size; a jet is not formed during bursting for bubbles smaller than a critical size. Using ultrafast X-ray and optical imaging methods, we build a phase diagram for jetting and the absence of jetting. Our results demonstrate that jetting in bubble bursting is analogous to pinching-off in liquid coalescence. The coalescence mechanism for bubble bursting may be useful in preventing jet formation in industry and improving climate models concerning aerosol production

Effect of vessel wettability on the foamability of "ideal" surfactants and "real-world" beer heads

The ability to tailor the foaming properties of a solution by controlling its chemical composition is highly desirable and has been the subject of extensive research driven by a range of applications. However, the control of foams by varying the wettability of the foaming vessel has been less widely reported. This work investigates the effect of the wettability of the side walls of vessels used for the in situ generation of foam by shaking aqueous solutions of three different types of model surfactant systems (non-ionic, anionic and cationic surfactants) along with four different beers (Guinness Original, Banks’s Bitter, Bass No 1 and Harvest Pale). We found that hydrophilic vials increased the foamability only for the three model systems but increased foam stability for all foams except the model cationic system. We then compared stability of beer foams produced by shaking and pouring and demonstrated weak qualitative agreement between both foam methods. We also showed how wettability of the glass controls bubble nucleation for beers and champagne and used this effect to control exactly where bubbles form using simple wettability patterns

A Metabolomic Approach to the Study of Wine Micro-Oxygenation

Wine micro-oxygenation is a globally used treatment and its effects were studied here by analysing by untargeted LC-MS the wine metabolomic fingerprint. Eight different procedural variations, marked by the addition of oxygen (four levels) and iron (two levels) were applied to Sangiovese wine, before and after malolactic fermentation