The Recent Strategies for the Chemical Analysis of Sparkling Wines and Other Carbonated Beverages

Dear Colleagues,

This Special Issue will focus on novel approaches related to the chemical analysis of champagne wines, sparkling wines, and other alcoholic or non-alcoholic sparkling beverages (cider, beer, soda, sparkling water, etc.). All these beverages are linked together by a unique molecule, carbon dioxide (CO₂), which is responsible for so-called effervescence. We encourage papers that are mainly focused on gas-phase and/or dissolved CO₂, but we are also interested in any other sparkling beverage active compounds. Proposals for papers that are dedicated to new analytical strategies for improving the physicochemical and sensory quality of these beverages along their production and all the way to their tasting are welcome.

Dr. Clara Cilindre
Prof. Dr. Gérard Liger-Belair
Guest Editors

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