- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Sparkling Beverages by Gérard Liger-Belair in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Title of Book
- Chapter 1 Carbon dioxide, a key species in sparkling beverages
- Chapter 2 Focus on the elaboration of champagne and other traditional method sparkling wines
- Chapter 3 Deciphering the secrets behind champagne cork popping
- Chapter 4 Shed light on champagne serving and the nucleation of bubbles
- Chapter 5 Ascending bubble dynamics
- Chapter 6 From bursting bubbles to the production of aerosols overconcentrated with aromas
- Chapter 7 Is there an ideal glass to best appreciate the tasting of sparkling wines?
- Index
- Acknowledgments