Monitoring Gaseous CO2 and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature
Figure 3
Infrared imaging of gaseous CO2 desorbing when pouring champagne into both glass types.
Gray scale time-sequences illustrating the pouring step as seen through the objective of the IR video camera – for a bottle stored at 20°C – whether champagne is served into the flute (a) or into the coupe (b).