Table 1. Concentrations of Dissolved CO2, Henry's Constant of CO2, Viscosity and Density of the Commercial Lager Beer Stored at 6 °Ca.
| parameter | beer (at 6 °C) | champagne (at 10 °C) |
|---|---|---|
| [CO2] cbottle (g L–1) | 5.49 ± 0.08 | ≈11 |
| [CO2] c0 (g L–1) | 5.19 ± 0.05 | ≈8 |
| Henry’s constant kH (g L–1 bar–1) | ≈2.4 | ≈2.1 |
| viscosity η (mPa·s) | 2.42 ± 0.03 | ≈2.2 |
| density ρ (kg m–3) | 1010 ± 1 | ≈103 |
a
For comparison purposes, we also have reported orders of magnitude of dissolved CO2 concentrations found in a standard commercial Champagne wine stored at 10 °C (in a 750 mL bottle before pouring and after having dispensed 100 mL of champagne in a vertically oriented flute), Henry’s constant of CO2 in champagne, as well as the champagne dynamic viscosity and density. Standard deviations correspond to the root-mean-square deviations of the data provided by four distinct bottles and subsequent pouring.