Sparkling Beverages - Liger-Belair, Gérard
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Erscheint vorauss. 1. September 2025
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Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, or in any other bubbly drink, precise knowledge fluid dynamics and CO2 solubility are necessary. This fascinating reference covers these concepts, as well as the historical context…mehr

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Produktbeschreibung
Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, or in any other bubbly drink, precise knowledge fluid dynamics and CO2 solubility are necessary. This fascinating reference covers these concepts, as well as the historical context and modern-day production methods of various sparkling beverages, from simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines. Sparkling Beverages: Champagne and Beyond breaks down the science behind the fizz in our drinks while also examining sensory experiences associated with opening, smelling, and testing sparkling beverages. Written by a true expert on the topic and complete with beautiful, original photography, this unique, interdisciplinary work will interest researchers and industry producers alike.
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Autorenporträt
Gérard Liger-Belair is Full Professor of chemical physics at the University of Reims Champagne-Ardenne. He is the author of more than one hundred scientific or technical articles dealing with bubbling phenomena found in champagne and other sparkling beverages. In addition to his academic acheivements, he has 10 years of food industry collaboration, with groups such as ARC International, MHCS, Vranken Pommery, Diageo, and inBev. He has shared his bubbles' knowledge with a wider audience through his mircophotography exhibits, several Radio and TV shows, and in popular science magazines.