CO2 diffusion in champagne wines: a molecular dynamics study

Diffusivity of CO2 in H2O: A Review of Experimental Studies and Molecular Simulations in the Bulk and in Confinement

An in-depth review of the available experimental and molecular simulation studies of CO2 diffusion in H2O, which is a central property in important industrial and environmental processes, such as carbon capture and storage, enhanced oil recovery, and in the food industry is presented. The cases of both bulk and confined systems are covered. The experimental and molecular simulation data gathered are analyzed, and simple and computationally efficient correlations are devised. These correlations are applicable to conditions from 273 K and 0.1 MPa up to 473 K and 45 MPa. The available experimental data for diffusion coefficients of CO2 in brines are also collected, and their dependency on temperature, pressure, and salinity is examined in detail. Other engineering models and correlations reported in literature are also presented. The review of the simulation studies focuses on the force field combinations, the data for diffusivities at low and high pressures, finite-size effects, and the correlations developed based on the Molecular Dynamics data. Regarding the confined systems, we review the main methods to measure and compute the diffusivity of confined CO2 and discuss the main natural and artificial confining media (i.e., smectites, calcites, silica, MOFs, and carbon materials). Detailed discussion is provided regarding the driving force for diffusion of CO2 and H2O under confinement, and on the role of effects such as H2O adsorption on hydrophilic confining media on the diffusivity of CO2. Finally, an outlook of future research paths for advancing the field of CO2 diffusivity in H2O at the bulk phase and in confinement is laid out.

Densities, Viscosities, Thermal Expansivities, and Isothermal Compressibilities of Carbonated Hydroalcoholic Solutions for Applications in Sparkling Beverages

Densities, viscosities, isothermal compressibilities, and thermal expansivities of carbonated hydroalcoholic solutions relevant for sparkling beverages are evaluated by molecular dynamics simulations as a function of temperature and alcoholic degree. They are compared with available experimental data, among which new measurements of densities and viscosities are performed in that respect. The OPC water model seems to yield the most accurate results, and the choice of CO₂ model has little influence on the results. Theoretical densities obtained with the OPC model typically deviate by ∼2 kg m^-3 from experimental data. At low alcoholic degrees (<9% EtOH vol), experimental viscosities lie in between theoretical values derived from the Stokes-Einstein formula and the calculation of transverse current autocorrelation functions, but at higher alcoholic degrees (≥9% EtOH vol), the Stokes-Einstein relation leads to viscosities in quantitative agreement with experiments. Isothermal compressibilities estimated with a fluctuation formula roughly extend from 0.40 to 0.49 GPa^-1 in close agreement with the experimental range of values. However, thermal expansivities are found to significantly overestimate experimental data, a behavior that is partly attributed to the low temperature of maximum density of the OPC model. Despite this discrepancy, our molecular model seems to be suitable for describing several transport and thermodynamic properties of carbonated hydroalcoholic solutions. It could therefore serve as a starting point to build more realistic models for carbonated beverages, from fizzy drinks to sparkling wines.

Insights into the mechanism of flavor compound changes in strong flavor baijiu during storage by using the density functional theory and molecular dynamics simulation

The aging procedure/storage is essential to enhance the organoleptic quality of strong flavor baijiu (SFB). How the storage affects flavor changes in SFB, that is, the aging mechanisms remains unclear. Herein, the physical and chemical effects on the main flavor compounds of SFB during storage were investigated using the density functional theory (DFT) and molecular dynamics (MD) simulation. DFT calculation results showed that the activation energy of ester alkyl-oxygen protonation was lower than that of acid hydroxyl-oxygen protonation, which explained the reason why the concentrations of acids increased and those of esters decreased during SFB storage. MD simulation results showed that electrostatic interaction was a major contributor to SFB and that the ethanol-water system containing acids had a stronger electrostatic energy and more hydrogen bonds than the ethanol-water system containing esters. These findings revealed that acids are prone to generating and strengthening associative structures in SFB during storage.

Toward In Silico Prediction of CO2 Diffusion in Champagne Wines

Carbon dioxide diffusion is the main physical process behind the formation and growth of bubbles in sparkling wines, especially champagne wines. By approximating brut-labeled champagnes as carbonated hydroalcoholic solutions, molecular dynamics (MD) simulations are carried out with six rigid water models and three CO₂ models to evaluate CO₂ diffusion coefficients. MD simulations are little sensitive to the CO₂ model but proper water modeling is essential to reproduce experimental measurements. A satisfactory agreement with nuclear magnetic resonance (NMR) data is only reached at all temperatures for simulations based on the OPC and TIP4P/2005 water models; the similar efficiency of these two models is attributed to their common properties such as low mixture enthalpy, same number of hydrogen bonds, alike water tetrahedrality, and multipole values. Correcting CO₂ diffusion coefficients to take into account their system-size dependence does not significantly alter the quality of the results. Estimates of viscosities deduced from the Stokes-Einstein formula are found in excellent agreement with viscometry on brut-labeled champagnes, while theoretical densities tend to underestimate experimental values. OPC and TIP4P/2005 water models appear to be choice water models to investigate CO₂ solvation and transport properties in carbonated hydroalcoholic mixtures and should be the best candidates for any MD simulations concerning wines, spirits, or multicomponent mixtures with alike chemical composition.

Unveiling Carbon Dioxide and Ethanol Diffusion in Carbonated Water-Ethanol Mixtures by Molecular Dynamics Simulations

The diffusion of carbon dioxide (CO2) and ethanol (EtOH) is a fundamental transport process behind the formation and growth of CO2 bubbles in sparkling beverages and the release of organoleptic compounds at the liquid free surface. In the present study, CO2 and EtOH diffusion coefficients are computed from molecular dynamics (MD) simulations and compared with experimental values derived from the Stokes-Einstein (SE) relation on the basis of viscometry experiments and hydrodynamic radii deduced from former nuclear magnetic resonance (NMR) measurements. These diffusion coefficients steadily increase with temperature and decrease as the concentration of ethanol rises. The agreement between theory and experiment is suitable for CO2. Theoretical EtOH diffusion coefficients tend to overestimate slightly experimental values, although the agreement can be improved by changing the hydrodynamic radius used to evaluate experimental diffusion coefficients. This apparent disagreement should not rely on limitations of the MD simulations nor on the approximations made to evaluate theoretical diffusion coefficients. Improvement of the molecular models, as well as additional NMR measurements on sparkling beverages at several temperatures and ethanol concentrations, would help solve this issue.

Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses

Champagne glasses are subjected to complex ascending bubble-driven flow patterns, which are believed to enhance the release of volatile organic compounds in the headspace above the glasses. Based on the Eulerian–Lagrangian approach, computational fluid dynamics (CFD) was used in order to examine how a column of ascending bubbles nucleated at the bottom of a classical champagne glass can drive self-organized flow patterns in the champagne bulk and at the air/champagne interface. Firstly, results from two-dimensional (2D) axisymmetric simulations were compared with a set of experimental data conducted through particle image velocimetry (PIV). Secondly, a three-dimensional (3D) model was developed by using the conventional volume-of-fluid (VOF) multiphase method to resolve the interface between the mixture’s phases (wine–air). In complete accordance with several experimental observations conducted through laser tomography and PIV techniques, CFD revealed a very complex flow composed of surface eddies interacting with a toroidal flow that develops around the ascending bubble column.

Carbon Dioxide in Bottled Carbonated Waters and Subsequent Bubble Nucleation under Standard Tasting Condition

Experimental and theoretical developments, including gas-liquid thermodynamics and bubble nucleation, were made relevant to the conditioning and service of three various commercial carbonated bottled waters holding different levels of dissolved carbon dioxide comprised between about 3 g L^-1 and 7 g L^-1. The strong dependence in temperature of the partial pressure of gas-phase CO₂ found within the three batches of bottled carbonated waters was determined. Moreover, in a glass of carbonated water, the process by which the diffusion of dissolved CO₂ in tiny immersed gas pockets enabled heterogeneous bubble nucleation was formalized, including every pertinent parameter at play. From this assessment, the minimum level of dissolved CO₂ below which bubble nucleation becomes thermodynamically impossible was determined and found to strongly decrease by increasing the water temperature and size of the gas pockets acting as bubble nucleation sites. Accordingly, the total number of bubbles likely to form in a single glass of sparkling water was theoretically derived to decipher the role played by various key parameters. Most interestingly, for a given level of dissolved CO₂, the theoretical number of bubbles likely to form in a glass was found to increase by increasing the water temperature.

CO2 Diffusion in Various Carbonated Beverages: A Molecular Dynamics Study

Carbonated beverages are widely enjoyed in spare time, yet there remain many physical and chemical processes clouded at the molecular level. In this report, we employ molecular dynamics simulations to estimate the diffusion coefficients of CO₂ and the molecular origin of its variations in three model systems with characteristic features of champagnes, sugar-based cola drinks, and club sodas. The computed diffusion coefficients of CO₂ are in good agreement with experimental data. Analyses of hydrogen bonding and the solvent's structural and dynamic properties reveal that the change of CO₂ diffusion coefficient is closely associated with the diffusional behavior of the solvent water itself, as a result of changes in the number and strength of hydrogen bonding interactions among the species and solvent.

Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate definitely impacts champagne tasting by modifying the neuro-physicochemical mechanisms responsible for aroma release and flavor perception. On the basis of theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics, and mass transfer equations, a global model is proposed, depending on various parameters of both the wine and the glass itself, which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses. The question of champagne temperature was closely examined, and its role on the modeled losses of dissolved CO2 was corroborated by a set of experimental data.

Unveiling the Interplay Between Diffusing CO2 and Ethanol Molecules in Champagne Wines by Classical Molecular Dynamics and (13)C NMR Spectroscopy

The diffusion coefficients of carbon dioxide (CO2) and ethanol (EtOH) in carbonated hydroalcoholic solutions and Champagne wines are evaluated as a function of temperature by classical molecular dynamics (MD) simulations and (13)C NMR spectroscopy measurements. The excellent agreement between theoretical and experimental diffusion coefficients suggest that ethanol is the main molecule, apart from water, responsible for the value of the CO2 diffusion coefficients in typical Champagne wines, a result that could likely be extended to most sparkling wines with alike ethanol concentrations. CO2 and EtOH hydrodynamical radii deduced from viscometry measurements by applying the Stokes-Einstein relationship are found to be mostly constant and in close agreement with MD predictions. The reliability of our approach should be of interest to physical chemists aiming to model transport phenomena in supersaturated aqueous solutions or water/alcohol mixtures.

Effects of surface-active organic matter on carbon dioxide nucleation in atmospheric wet aerosols: a molecular dynamics study

Organic matter (OM) uptake in cloud droplets produces water-soluble secondary organic aerosols (SOA) via aqueous chemistry. These play a significant role in aerosol properties. We report the effects of OM uptake in wet aerosols, in terms of the dissolved-to-gas carbon dioxide nucleation using molecular dynamics (MD) simulations. Carbon dioxide has been implicated in the natural rainwater as well as seawater acidity. Variability of the cloud and raindrop pH is assumed in space and time, as regional emissions, local human activities and geophysical characteristics differ. Rain scavenging of inorganic SOx, NOx and NH3 plays a major role in rain acidity in terms of acid-base activity, however carbon dioxide solubility also remains a key parameter. Based on the MD simulations we propose that the presence of surface-active OM promotes the dissolved-to-gas carbon dioxide nucleation in wet aerosols, even at low temperatures, strongly decreasing carbon dioxide solubility. A discussion is made on the role of OM in controlling the pH of a cloud or raindrop, as a consequence, without involving OM ionization equilibrium. The results are compared with experimental and computational studies in the literature.