Sparkling Beverages

Champagne and Beyond
Erscheinungsjahr 2025
ISBN: 978-0-443-34102-1
Verlag: Elsevier Science

Buch, Englisch, 290 Seiten, Format (B × H): 152 mm x 229 mm

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.

Autoren/Hrsg.

Liger-Belair, Gérard

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Liger-Belair, Gérard
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.