Latest Gérard Liger-Belair Stories
The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated — it contributes to the complete sensory experience of a glass, or flute, of fine bubbly.
The innermost secrets of champagne bubbles are about to be unveiled in the Springer journal EPJ ST. This fascinating work is the brainchild of Gérard Liger-Belair, a scientist tackling champagne bubbles from both a physics and a chemistry perspective.
A team of researchers in Europe have discovered that the aroma of champagne is experienced through the mist of bursting bubbles wafting from the drink.
- Emitting flashes of light; glittering.