Sparkling Beverages

Champagne and Beyond

Gérard Liger-Belair (Autor)

Buch | Softcover

302 Seiten

2025
Academic Press Inc (Verlag)
978-0-443-34102-1 (ISBN)

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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, precise knowledge fluid dynamics and CO2 solubility are necessary. This reference covers these concepts, as well as historical contexts and modern-day production methods of simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines. The book 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.

Gérard Liger-Belair is Full Professor of chemical physics at the University of Reims Champagne-Ardenne, France. He is the author of over 200 scientific and technical articles on effervescence in champagne and other sparkling beverages. In addition to his academic achievements, he is the recipient of several national and international awards, and for the past twenty years he has collaborated with food companies such as Coca-Cola, Moët & Chandon, Mumm Perrier Jouët, Vranken Pommery, Danone, Diageo, and inBev. He has shared his knowledge about bubbles with a wider audience through his microphotography exhibitions, several Radio and TV shows, and in popular science magazines.

Part 1. Introduction

Part 2. Carbon dioxide, a key ingredient in sparkling beverages
1. A few words about CO2 solubility and carbonation levels
2. CO2 Henry’s constants in sugar and water-ethanol solutions

Part 3. Champagne and sparkling wines
3. History of Champagne and Sparkling Wines
4. From harvest to the sealed bottle: the Méthode traditionnelle in a few key steps
5. From uncorking the bottle to the bursting of bubbles in the glass
6. The cork popping revisited through high-speed imaging
7. The action of pouring champagne in a glass: A key step for CO2
8. An energy barrier to overcome for CO2 bubble nucleation
9. Ascending bubble dynamics
10. Flute versus coupe: Is there an ideal glass to drink champagne?
11. Unveiling ascending bubble-driven flow patterns in glasses
12. Bursting bubbles provide an aromatic boost to sparkling wines

Erscheinungsdatum	07.10.2025
Verlagsort	San Diego
Sprache	englisch
Maße	191 x 235 mm
Gewicht	450 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-443-34102-8 / 0443341028
ISBN-13	978-0-443-34102-1 / 9780443341021
Zustand	Neuware