1. Evidence for moderate losses of dissolved CO2 during aging on lees of a champagne prestige cuvee. (September 2018) Authors: Liger-Belair, Gérard; Carvajal-Perez, Daniel; Cilindre, Clara; Facque, Jérôme; Brevot, Marc; Litoux-Desrues, François; Chaperon, Vincent; Geoffroy, Richard Journal: Journal of food engineering Issue: Volume 233(2018) Page Start: 40 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗