Unraveling different chemical fingerprints between a champagne wine and its aerosols
Unraveling different chemical fingerprints between a champagne wine and its aerosols
About this item
Full title
Author / Creator
Publisher
United States: National Academy of Sciences
Journal title
Language
English
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Publication information
Publisher
United States: National Academy of Sciences
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Scope and Contents
Contents
As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are prefere...
Alternative Titles
Full title
Unraveling different chemical fingerprints between a champagne wine and its aerosols
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_pnas_primary_106_39_16545
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pnas_primary_106_39_16545
Other Identifiers
ISSN
0027-8424
E-ISSN
1091-6490
DOI
10.1073/pnas.0906483106
