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Updated: Apr 19, 2026

Fizzy Extraction of Volatile Organic Compounds Combined with Atmospheric Pressure Chemical Ionization Quadrupole Mass Spectrometry
Published on: July 14, 2017
[The magic bubbles of champagne]
1Kildegården 10, 1. th., 8000 Aarhus C. eskov@dadlnet.dk.
Abstract:
The effervescence of champagne is due to 4.8 l of CO2-gas dissolved at a pressure of five bars. The velocity of an uncontrolled cork (60 km/h) may cause serious eye injuries. The fizz of champagne is mediated by carbonic anhydrase IV located in the membrane of sour-sensing cells. The association between alcohol intake, cardiovascular disease and all-cause mortality follows a J-shaped curve with the nadir at consumption levels of one drink/day. Polyphenols present in champagne increase spatial working memory in aged rodents and induce a neuroprotective effect against oxidative neuronal injury.
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