Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee

Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 233, September 2018, Pages 40-48

Gérard Liger-Belair, Daniel Carvajal-Perez, Clara Cilindre, Jérôme Facque, Marc Brevot, François Litoux-Desrues, Vincent Chaperon, Richard Geoffroy,