Premium
Phase separation in molecular layers of macromolecules at the champagne–air interface
Author(s) -
Peron N.,
Meunier J.,
Cagna A.,
Valade M.,
Douillard R.
Publication year - 2004
Publication title -
journal of microscopy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.569
H-Index - 111
eISSN - 1365-2818
pISSN - 0022-2720
DOI - 10.1111/j.0022-2720.2004.01312.x
Subject(s) - macromolecule , brewster's angle , bubble , ellipsometry , phase (matter) , materials science , layer (electronics) , amphiphile , microscopy , air bubble , chemical physics , chemical engineering , nanotechnology , chemistry , optics , thin film , polymer , composite material , copolymer , organic chemistry , physics , brewster , biochemistry , engineering , mechanics
Summary Bubble and foam stability, which are essential for the hallmark of champagne, rely on the concentration of amphiphilic macromolecules originating from the grape, which form molecular layers at the interface between champagne and gas. Ellipsometry and Brewster angle microscopy experiments were conducted at the air–champagne interface to analyse the lateral organization of the layers of macromolecules. Several kinds of phase separations – leading in some cases to two‐dimensional foams – were identified. At the beginning of layer formation, condensed domains develop at the expense of dilute domains. Thereafter, phase separations occur within the condensed domains. These findings may allow advances in the implementation of methods predicting bubble and foam stability of champagnes.