Sparkling Beverages

Champagne and Beyond

Häftad, Engelska, 2025

Av G�rard Liger-Belair, Gérard Liger-Belair, France) Liger-Belair, Gerard, Ph.D. (Universite de Reims Champagne-Ardenne

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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 CO₂solubility 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.

Summarizes the latest scientific advances in sparkling beverages, with a special focus on champagne and sparkling wines
Comprehensively covers the sensory science of champagne, an iconic sparkling drink recognized worldwide, from uncorking the bottle to the action of the bubbles bursting in glasses
Discusses the mechanisms of CO₂ solubility and resulting bubble dynamics

Produktinformation

Utgivningsdatum2025-09-25
Mått191 x 235 x 19 mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor302
FörlagElsevier Science
ISBN9780443341021

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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. IntroductionPart 2. Carbon dioxide, a key ingredient in sparkling beverages1. A few words about CO2 solubility and carbonation levels2. CO2 Henry’s constants in sugar and water-ethanol solutionsPart 3. Champagne and sparkling wines3. History of Champagne and Sparkling Wines4. From harvest to the sealed bottle: the Méthode traditionnelle in a few key steps5. From uncorking the bottle to the bursting of bubbles in the glass6. The cork popping revisited through high-speed imaging7. The action of pouring champagne in a glass: A key step for CO28. An energy barrier to overcome for CO2 bubble nucleation9. Ascending bubble dynamics10. Flute versus coupe: Is there an ideal glass to drink champagne?11. Unveiling ascending bubble-driven flow patterns in glasses12. Bursting bubbles provide an aromatic boost to sparkling wines