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Raw earth bricks made from the soil of the Chalky Champagne region (France) have been used for at least two millennia in construction, a promising heritage in the context of reducing the carbon emissions of buildings. The present experimental study aims to measure the physical, mechanical, thermal, and hydric properties of adobes collected from a local village barn. The results show a high chalk content, estimated at 71%, and a clay content, acting as a binder, of 14%. Despite limited load-bearing capacity, these lightweight adobes are suitable for current single-story constructions, while their hydrothermal properties classify them as excellent moisture regulators for occupants. In association with other bio-sourced materials such as starch–beet pulp bricks, Chalky Champagne adobes yield promising insulating properties, and meet the criteria defined by current energy standards. [ABSTRACT FROM AUTHOR]

Cork popping represents a rich and complex fluid dynamics process, involving up to three phases (liquid, gas, and solid), three main chemical compounds (ethanol, water, CO2), and a moving cork gradually opening the bottle and blocking the fast progression of the expanding gas. In this work, we used high-speed, high-sensitivity schlieren imaging setups to provide a fresh perspective on this dynamical phenomenon. Our experimental results are systematically compared and interpreted on the basis of new computational fluid dynamics simulations. Our combined experimental and numerical works confirm the establishment of two supersonic expansions during cork popping from a champagne bottle. [ABSTRACT FROM AUTHOR]

Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines. [ABSTRACT FROM AUTHOR]

In contrast with the elaboration of still wines, the impact of barrel aging before the "prise de mousse" on the aging potential of Champagne base wines has not been studied so far. In the present study, the oxidative stability and related molecular fingerprints of Chardonnay Champagne base wines were reported after 1 year of on lees ageing in new oak barrels for two consecutive vintages. Regardless of the vintage, on lees ageing in new oak barrels improved the wines' oxidative stability estimated by DPPH assay at 1 year, while UHPLC-Q-ToF-MS molecular profiling showed clear chemical modifications according to the ageing period. Oak wood molecular ellagitannins followed a linear extraction during barrel ageing for both vintages. However, the wines' antioxidant metabolome composed by antiradical and nucleophilic compounds clearly appeared vintage- and barrel-aging dependent. These results enrich the understanding of white wines antioxidant metabolome and improve the knowledge of the ageing potential of Chardonnay Champagne base wines by integrating vintage- and barrel-ageing effects. [ABSTRACT FROM AUTHOR]

Champagne wines are complex hydroalcoholic mixtures supersaturated with dissolved carbon dioxide (CO2). During tasting, while serving the champagne in a glass and for the few minutes that follow, the headspace of the glass is progressively invaded by many chemical species, including gas–phase CO2 (likely to disrupt the perception of the wine’s bouquet beyond a certain threshold). Real-time monitoring of gas–phase CO2 was performed through tunable diode laser absorption spectroscopy along a multipoint network in the headspace of two champagne glasses showing distinct shapes and volume capacities (namely, the standard 21 cL INAO glass and the brand new 45 cL ŒnoXpert glass, designed by the Union of French Oenologists as a universal glass for the tasting of still and sparkling wines). From the start of the pouring stage and during the several minutes following, a kind of glass type-dependent CO2 footprint was revealed in the headspace of glasses, which was discussed based on the glass geometry and headspace volume. For an identical volume of champagne dispensed in both glasses, the headspace of ŒnoXpert was found to retain gaseous CO2 more efficiently over time than INAO glass does. Therefore, and extrapolating to aromatic compounds, the chemical space of the ŒnoXpert glass should be better preserved throughout the tasting than that of the INAO glass. Moreover, by reducing the volume of champagne served in the glass, the time-dependent CO2 footprint is significantly reduced in the glass headspace, thus reducing the risk of carbon dioxide burn during tasting.

This article provides a summary of key highlights from the Canadian House of Commons from January to March 2024. It covers various topics such as legislation, procedure/privilege, financial procedures, private members' business, and other matters. Some notable events include the passage of Bill C-62, the consideration of Senate amendments to Bill C-234, and the introduction of new members following a by-election. The article also mentions resignations, the appointment of a Conflict of Interest and Ethics Commissioner, and take-note debates on different topics. [Extracted from the article]

Fruit wastes containing cellulose can be made valuable by cellulolytic bacteria in biofuel production. This study aimed to assess the potential of isolated cellulolytic bacteria to produce bioethanol and its fermentation efficiency. Seven out of 16 bacterial isolates were selected on the basis of their cellulose-degrading potential by providing cellulose as the only carbon source. Their potential to degrade cellulose was determined by different biochemical tests. All strains produced bubbles as indicators of carbon dioxide production in Durham tubes. The maximum hallow on Congo red staining was shown by CA2, CG2, as 54, 40 mm with cellulolytic index 16.3 and 19. Cellulose degradation was evaluated as light pink to maroon color in triphenyl tetrazolium in all strains except CA4 and CB1. Cellulose (2%) added medium was provided to the isolated strains for the period of 10 days to allow fermentation. CG2 and CA2 yielded maximum ethanol as 0.42±0.005 and 0.43±0.011 (g of ethanol/ g of reducing sugar consumed), respectively. Their percent fermentation efficiency was observed as 79.71±0.059% and 75.58±0.011% correspondingly. All strains showed cellulose activity, and the maximum was seen in CA2 and CG2 as 0.265±0.05, 0.27±0.011 μmol/min/L. Molecular characterization suggested that the CA2 and CG2 strains were Bacillus manliponesis CA2 and Bacillus sp. CG2 (Accession Nos. ON324120 and OM974175). This study elaborates on the capability of bacteria to produce bioethanol by degrading cellulose. [ABSTRACT FROM AUTHOR]

The mediaeval historiographical memory of the Crusades in the Kingdom of Navarre is unique precisely because two of its monarchs, the Counts of Champagne—Theobald I and II—actively participated in the Crusader campaigns during 1239–1241 and in 1270, respectively. Despite the importance of the Crusades which, starting from the early twelfth century, also encompassed the connection of this kingdom with Jerusalem's paradigms of the warrior and religious pilgrimage, it can be asserted that there are scarcely any traces of narrative communication in Navarre about the Crusades, either politically or ideologically. This paper analyses the question of documentation and communication about the Crusades from the study of the chronicles of the Kingdom of Navarre in the Late Middle Ages. The purpose is to identify the characteristics and keys of the texts, dissimilar to the welcoming impact of the Crusades in Hispanic and European political, cultural and religious spheres. [ABSTRACT FROM AUTHOR]

According to a simple theory of the relationship between 'want' ascriptions and the desires they ascribe, when I learn that ⌜ A wants p ⌝ is true, I learn that the truth of p is necessary and sufficient for satisfying one of A 's desires. I argue that this simple theory is false: ⌜ A wants p ⌝ can be true and underspecific: p may be necessary but not sufficient for the satisfaction of one of A 's desires. I show that existing semantics for 'want' cannot account for this kind of underspecificity, and I propose a desire-based semantics for 'want' that can. I go on to argue that my semantics has empirical and methodological advantages over existing theories of 'want' that give truth conditions in terms of an agent's preferential and doxastic state rather than their desires. [ABSTRACT FROM AUTHOR]

Traditional sparkling wines are produced in a two-step sequence of alcoholic fermentations, followed by extended aging which is an influential factor for the final aroma profile. Traditionally, the second fermentation and aging are conducted in bottles over a minimum of 18 months, resulting in an aroma profile which is shaped by oxidative secondary metabolites like aldehydes, acids and fatty acid esters. In this study, a total of 29 traditional commercial sparkling wines from the categories Champagne, Cava, California Champagne, and others (Prosecco and Cremant) were analyzed. The objective was to determine the impact of microbial activity on the stylistic characteristics of traditional sparkling wines and allow winemakers to reproduce the specific fermentation conditions. The results indicate that malolactic fermentation plays an important role in Champagne and some Cavas, but not in the other sparkling wine categories. The metabolic activity of lactic acid bacteria results in an altered acid profile, amino acid utilization, and aroma production. While primary fermentation esters like phenylethyl acetate and isoamyl acetate are significantly reduced in Champagne and Cava, aroma compounds from secondary microbial activity like ethyl lactate and 2-acetyl-1-pyrroline are increased. This underlines the importance of diverse microbial activity of the characteristic style of traditional sparkling wines.

Over time, markets evolve into particular structures, with clearly defined roles in terms of who does what in the industry. When a firm ventures beyond these established roles, it often gets punished by its exchange partners. Our interviews in the Champagne grape market, however, suggest that some buyers are penalized more than others in such circumstances. Quantitative analysis confirms that nontraditional buyers receive price penalties for role deviations—through diversification, vertical integration, or disintegration—whereas traditional firms are treated more leniently. A subsequent interpretivist study, using interview data from 78 market participants to explore the exact mechanisms underlying this effect, reveals that sellers blame less traditional buyers when they cross the boundaries of their usual roles because they are thought to act out of volition and bad faith, whereas the same transgressions by more traditional firms are believed to have been necessitated by external circumstances. We conclude that the sanctioning behavior of actors in response to role transgressions by their exchange partners is driven by their interpretation of the motives underlying these transgressions, rather than by the actions themselves. As a result, nontraditional firms may find it difficult to deviate from the traditional roles in their industry. [ABSTRACT FROM AUTHOR]

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In this paper, we give formulas that allow one to move between transfer function type realizations of multi-variate Schur, Herglotz, and Pick functions, without adding additional singularities except perhaps poles coming from the conformal transformation itself. In the two-variable commutative case, we use a canonical de Branges–Rovnyak model theory to obtain concrete realizations that analytically continue through the boundary for inner functions that are rational in one of the variables (so-called quasi-rational functions). We then establish a positive solution to McCarthy's Champagne conjecture for local to global matrix monotonicity in the settings of both two-variable quasi-rational functions and $d$ -variable perspective functions. [ABSTRACT FROM AUTHOR]

This work discusses elements of interviews with students from a Partial Progression Regime class, residents of a neighborhood considered at risk, in the east zone of Porto Velho, Rondonia, about the school and the neighborhood where they study. The intention was to recognize in the statements produced a certain materiality of exclusion addressed by the French sociologist Pierre Bourdieu in the text in collaboration with Patrick Champagne entitled "The Excluded from the Interior". The study made it possible to identify the Partial Progression Regime as one of the branches produced for contemporary schooling dedicated to correcting the flow of students with age-grade distortion. Our results demonstrate the regularity of the profile of the students served and the difficulty for them to stop being public of these policies. As poverty is a social phenomenon in/of today, articulated daily within relationships, a comprehensive reading of Bourdieu allowed us to verify that the Partial Progression Regime becomes a soft exclusion device because it keeps the students served within schooling, but without leaving the conditions to be object of these policies. [ABSTRACT FROM AUTHOR]

Fast microjets can emerge out of liquid pools from the rebounding of drop-impact craters, or when a bubble bursts at its surface. The fastest jets are the narrowest and are a source of aerosols both from the ocean and from a glass of champagne, of importance to climate and the olfactory senses. The most singular jets, which we observe experimentally at a maximum velocity of $137\pm 4\ {\rm m}\ {\rm s}^{-1}$ and a diameter of $12\ \mathrm {\mu }{\rm m}$ , under reduced ambient pressure, are produced when a small dimple forms at the crater bottom and rebounds without pinching off a small bubble. The radial collapse and rebounding of this dimple is purely inertial, but highly sensitive to initial conditions. High-resolution numerical simulations reveal a new focusing mechanism, which drives the fastest jet within a converging conical channel, where an entrained air sheet provides effective slip at the outer boundary of the conically converging flow into the jet. This configuration bypasses any viscous cutoff of the jetting speed and explains the extreme sensitivity to initial conditions observed in detailed experiments of the phenomenon. [ABSTRACT FROM AUTHOR]

This special issue (SI) focused on the novel methods developed using contactless sensors for food, beverages and packaging. The use of traditional methods to evaluate food, beverages, and packaging tends to be time-consuming, labour-intensive, and usually involves high costs due to the need for expensive equipment, regular refill of consumables, skilled personnel and, in the case of sensory evaluation, incentives or payments involved for participants recruitment and/or panelists training and participation. Other papers focus on the use of other specific sensors, such as a low-cost and portable electronic nose (e-nose) to predict aromas and roasting intensity in coffee [[5]] and the use of flexible sensors for monitoring oyster survival rates [[6]]. [Extracted from the article]

That said, if you enjoy champagne or are interested in the historical development of modern marketing and branding techniques, this book is a must read, as necessary as it is for a champagne afficionado to taste Krug, Crystal, or Dom Perignon, at least once, to see if they are worth the hype. The author of I Champagne in Britain i , Graham Harding, spent forty years as a branding and marketing consultant before returning to academia, and his years as a businessman inform his study. In short, Harding is the perfect author for this book about the marketing and ultimately the branding of champagne in what has historically been its largest export market. [Extracted from the article]

The poem "Just One Moment and Everything is Different" by Kurt F. Svatek is presented. First Line: You haven't forgotten them; Last Line: which were never said can cause damage.

The axially symmetric, swirl-free gas dynamics and interlinked motion of a cork stopper provoked by the opening of a champagne bottle are modelled rigorously and studied numerically. The experimental study by Liger-Belair et al. (Science Advances, 5(9), 2019) animated the present investigation. Inspection analysis justifies the inviscid treatment of the expanding jet of air enriched with dissolved carbonic acid gas initially pressurised in the bottle. Solving of the resulting Euler equations is facilitated by the open-source software Clawpack. Specific enhancements allow for resolving of the emerging supersonic pockets, associated with surprisingly complex shock structures, as well as the gas-stopper interaction with due accuracy. Our experimental effort provided modelling of the frictional behaviour, constitutive law and reversible (de-)compression of the cork material. Initially, the gas expands inside the bottleneck yet sealed by the stopper, and is hence accelerated by the gas but decelerated by dry sliding friction. Once the stopper has passed the bottle opening, the jet rapidly assumes locally supersonic speed, where a complex shock pattern is detected. Special attention is paid to the formation and dissolution of one or even two Mach discs between the opening and the released stopper. This simulated dynamics is found to be in fairly good agreement with recent experimental findings. It also provides a first insight into the generation of the typical popping sound. [ABSTRACT FROM AUTHOR]

Various studies show that social relations between exchange partners affect price setting behaviors. Although scholars expect a broad range of buyer–seller relations to shape price—and different types of relations to have different effects—we have surprisingly little quantitative evidence for these views. This is in part because extant empirical work operationalizes relations rather narrowly, focusing on repeated exchange relations. Drawing on existing theory and fieldwork in the market for Champagne grapes, this paper investigates how community relations and repeated exchange shape price setting behavior. I use unique transaction-level price data to document the effects of these two types of buyer–seller relations. I find that community relations reduce deviations from local pricing norms such that, for an average transaction, grape sellers charge about €1,500 less when the buyer belongs to their village or school district. I draw on rich qualitative data to illustrate what is driving these effects. Interviews reveal not only that social relations infuse in the exchange a logic of action at odds with the logic of markets, but also, importantly, that there is some heterogeneity within the embedded logic of exchange. In particular, community relations appear to be more constraining than repeated exchange for price setters. Supplemental Material: The online appendix is available at https://doi.org/10.1287/orsc.2021.1564. [ABSTRACT FROM AUTHOR]

All the Crusades of the first half of the thirteenth century have Frederick II as protagonist, the actor who was always ready to play a role even when absent. In these roles, he was successively the emperor of the Last Times of the First Crusade of Damietta managed by the legate Pelage and by King John of Brienne, the humble pilgrim of the Crusade of Jaffa who became known as the new King Solomon, the director of the Crusade of Ascalon managed by the faithful Theobald of Champagne and by his brother-in-law Richard of Cornwall, and the partner of the Second Crusade of Damietta sought by Saint Louis, even if he was depicted as the antichrist by the pope. This article deals with the relationships between the sovereign and the chiefs of the other crusading expeditions held before and after the First Crusade of Damietta. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sparkling wine tasting was considered from the physicochemical angle. • Sparkling wines are complex hydro-alcoholic mixtures saturated with dissolved CO 2. • A perspective is proposed, from uncorking the bottle to bubble bursting. • The crucial role of glass shape was revealed through various analytical methods. From uncorking the bottle to the bursting of bubbles in the glass, the science behind the tasting of champagne and other sparkling wine is both traditional and at the forefront of modern developments. The strong interaction between the various parameters at play in a bottle and in a glass of sparkling wine has been the subject of study for around two decades. Indeed, sparkling wine tasting is often seen as the pinnacle of glamor and frivolity for most people, but it should also be considered as a fantastic playground for chemists and physicists to explore the subtle science behind this centuries-old drink, whose prestige today goes well beyond the borders of Champagne and France. This article offers an overview of the physicochemical processes that mark a tasting of champagne or sparkling wine in the broad sense, from the cork popping out of the bottleneck to the formation and bursting of bubbles in your glass, including the choice of the glass and how to serve and drink the wine correctly. [ABSTRACT FROM AUTHOR]