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Article

The Secrets of Fizz in Champagne Wines: A Phenomenological Study

Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe Jeandet
Am J Enol Vitic. January 2001 52: 88-92; published ahead of print June 01, 2001
Gérard Liger-Belair
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Hervé Lemaresquier
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Bertrand Robillard
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Bruno Duteurtre
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Philippe Jeandet
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Article Information

vol. 52 no. 2


Published By 
American Journal of Enology and Viticulture
History 
  • Published online June 1, 2001.

Copyright & Usage 
Copyright 2001 by the American Society for Enology and Viticulture

Author Information

  1. Gérard Liger-Belair,
  2. Hervé Lemaresquier,
  3. Bertrand Robillard,
  4. Bruno Duteurtre and
  5. Philippe Jeandet
  1. Laboratoire d’Œnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.
  2. Laboratoire d’Œnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.Laboratoire de Microbiologie Industrielle, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France.
  3. Moët & Chandon, Laboratoire de Recherches, 6 rue croix de Bussy, 51200 Epernay, France.
  1. email: gerard.liger-belair{at}univ-reims.fr

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Vol 52 Issue 2

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The Secrets of Fizz in Champagne Wines: A Phenomenological Study
Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe Jeandet
Am J Enol Vitic.  January 2001  52: 88-92;  published ahead of print June 01, 2001

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The Secrets of Fizz in Champagne Wines: A Phenomenological Study
Gérard Liger-Belair, Hervé Lemaresquier, Bertrand Robillard, Bruno Duteurtre, Philippe Jeandet
Am J Enol Vitic.  January 2001  52: 88-92;  published ahead of print June 01, 2001
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