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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. About the author - p. ix 7. Preface - p. ix 8. Chapter 1. Carbon dioxide, a key species in sparkling beverages - p. 1 9. Chapter 2. Focus on the elaboration of champagne and other traditional method sparkling wines - p. 29 10. Chapter 3. Deciphering the secrets behind champagne cork popping - p. 63 11. Chapter 4. Shed light on champagne serving and the nucleation of bubbles - p. 109 12. Chapter 5. Ascending bubble dynamics - p. 171 13. Chapter 6. From bursting bubbles to the production of aerosols overconcentrated with aromas - p. 215 14. Chapter 7. Is there an ideal glass to best appreciate the tasting of sparkling wines? - p. 249 15. Index - p. 283 16. Acknowledgments - p. 289
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. About the author - p. ix 7. Preface - p. ix 8. Chapter 1. Carbon dioxide, a key species in sparkling beverages - p. 1 9. Chapter 2. Focus on the elaboration of champagne and other traditional method sparkling wines - p. 29 10. Chapter 3. Deciphering the secrets behind champagne cork popping - p. 63 11. Chapter 4. Shed light on champagne serving and the nucleation of bubbles - p. 109 12. Chapter 5. Ascending bubble dynamics - p. 171 13. Chapter 6. From bursting bubbles to the production of aerosols overconcentrated with aromas - p. 215 14. Chapter 7. Is there an ideal glass to best appreciate the tasting of sparkling wines? - p. 249 15. Index - p. 283 16. Acknowledgments - p. 289
