Téléchargez le livre : Sparkling Beverages

Sparkling Beverages

Champagne and Beyond

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Academic Press


Paru le : 2025-10-01



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Description
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. - 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
Pages
290 pages
Collection
n.c
Parution
2025-10-01
Marque
Academic Press
EAN papier
9780443341021
EAN EPUB SANS DRM
9780443341038
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
148,74 €
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.

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