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Evaporation of droplets in a Champagne wine aerosol
In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experimen...
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| 出版年: | Sci Rep |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group
2016
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4850397/ https://ncbi.nlm.nih.gov/pubmed/27125240 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep25148 |
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