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Latest Gérard Liger-Belair Stories

How Many Bubbles Are In Your Bubbly?
2014-04-03 08:17:35

American Chemical Society 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. A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass. The report appears in ACS' The Journal of Physical Chemistry B. Gérard Liger-Belair notes that...

The Physics And Chemistry Of Champagne Bubbles
2012-02-14 04:34:04

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. Based at the University of Reims, in the heart of the region that gave champagne its name, the author is appropriately affiliated with the 'effervescence team of the molecular and atmospheric spectrometry group' and the 'oenology...

93753e7210452587b30c82bf37da139d1
2009-09-29 06:25:00

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. "I love the idea that such a wonderful and subtle mechanism acts right under our nose during champagne tasting. In a single champagne glass, there is as much food for the mind as pleasure for your senses," said researcher Gerard Liger-Belair of the University of Reims Champagne-Ardenne in France. Liger-Belair and his colleagues used...


Word of the Day
cruet
  • A vial or small glass bottle, especially one for holding vinegar, oil, etc.; a caster for liquids.
This word is Middle English in origin, and ultimately comes from the Old French, diminutive of 'crue,' flask.
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