Fichier de travail (INPUT) : ./DUMP-TEXT/2-22.txt

Encodage utilisé (INPUT) : utf-8

Forme recherchée : шампанское|champagne|champagne

• Ligne n°46 : The Physics of Champagne


• Ligne n°57 : Pop open a bottle of champagne and pour yourself a glass. Take a sip.
Ligne n°58 : The elegant surface fizz—a boiling fumarole of rising and collapsing ...

Ligne n°63 : ... warmth. Such is the enchantment of bubbly, the classic sparkling wine
• Ligne n°64 : of northeastern France's Champagne district, a libation that has become
Ligne n°65 : a fixture at festive celebrations worldwide. Among the hallmarks of a ...

Ligne n°65 : ... a fixture at festive celebrations worldwide. Among the hallmarks of a
• Ligne n°66 : good champagne are multiple bubble trains rising in lines from the
Ligne n°67 : sides of a poured glass like so many tiny hot-air balloons. When they ...

Ligne n°69 : ... at the top of a filled flute. Although no scientific evidence
• Ligne n°70 : correlates the quality of a champagne with the fineness of its bubbles,
Ligne n°71 : people nonetheless often connect the two. Because ensuring the ...

Ligne n°71 : ... people nonetheless often connect the two. Because ensuring the
• Ligne n°72 : traditional effervescent personality of champagne is big business, it
Ligne n°73 : has become important for vintners of sparkling wines to achieve the ...

Ligne n°74 : ... perfect petite bubble. More than a decade ago several research
• Ligne n°75 : colleagues from the University of Reims Champagne-Ardenne and Moët &
Ligne n°76 : Chandon and I decided to examine the behavior of bubbles in carbonated ...

Ligne n°108 : ... Subscribe Now! Every Issue. Every Year. 1845 - Present The Physics of
• Ligne n°109 : ChampagneA million mesmerizing bubbles rise from a glass of sparkling
Ligne n°110 : wine. Scientists believe they now understand how these tiny bits of ...