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Sparkling Beverages: Champagne and Beyond

by Gérard Liger-Belair
Save 40% Save 40%
Current price ₹8,694.00
Original price ₹14,490.00
Original price ₹14,490.00
Original price ₹14,490.00
(-40%)
₹8,694.00
Current price ₹8,694.00

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Book cover type: Paperback
  • ISBN13: 9780443341021
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Academic Press
  • Publisher Imprint: Academic Press
  • Publication Date:
  • Pages: 302
  • Original Price: USD 150.0
  • Language: English
  • Edition: N/A
  • Item Weight: 590 grams
  • BISAC Subject(s): Food Science / General

Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. 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, or in any other bubbly drink, precise knowledge fluid dynamics and CO2 solubility are necessary. This fascinating reference covers these concepts, as well as the historical context and modern-day production methods of various sparkling beverages, from simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines.

Sparkling Beverages: Champagne and Beyond 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.

Liger-Belair, Gérard: - Gérard Liger-Belair is Full Professor of chemical physics at the University of Reims Champagne-Ardenne, France. He is the author of over 200 scientific and technical articles on effervescence in champagne and other sparkling beverages. In addition to his academic achievements, he is the recipient of several national and international awards, and for the past twenty years he has collaborated with food companies such as Coca-Cola, Moët & Chandon, Mumm Perrier Jouët, Vranken Pommery, Danone, Diageo, and inBev. He has shared his knowledge about bubbles with a wider audience through his microphotography exhibitions, several Radio and TV shows, and in popular science magazines.

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