Document Detail


The Fizzling Foam of Champagne.
MedLine Citation:
PMID:  23203843     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Bubble, bubble: Why does champagne bubble? Why does it stop bubbling? Does the vintage affect its fizz? Chemistry can answer these and other questions about the wine that is so often associated with celebrations and anniversaries.
Authors:
Michèle Vignes-Adler
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-3
Journal Detail:
Title:  Angewandte Chemie (International ed. in English)     Volume:  -     ISSN:  1521-3773     ISO Abbreviation:  Angew. Chem. Int. Ed. Engl.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-12-3     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0370543     Medline TA:  Angew Chem Int Ed Engl     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Affiliation:
University of Paris-Est, 5 boulevard Descartes, F-77454 Marne la Vallée Cedex 2 (France). michele.adler@univ-mlv.fr.
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