Uncorked (eBook)

The Science of Champagne - Revised Edition

Gerard Liger-Belair (Autor)

eBook Download: PDF | EPUB

2013 | Revised Edition
216 Seiten
Princeton University Press (Verlag)
978-1-4008-4780-8 (ISBN)

Infos

Gérard Liger-Belair is a physics professor at the University of Reims, located in the Champagne region of France.

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The spectacular science behind champagne's effervescenceUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "e;born"e; out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot-the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

Produkt-Details

• Erscheint lt. Verlag: 2.6.2013
• Vorwort: Herve This
• Zusatzinfo: 32 halftones. 13 line illus.
• Verlagsort: Princeton
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
• Themenwelt: Sachbuch/Ratgeber ► Natur / Technik
• Themenwelt: Naturwissenschaften ► Physik / Astronomie ► Thermodynamik
• Schlagworte: acceleration • Adsorption • Aerosol • aging of wine • Airbag • alcohol by volume • Aldehyde • Archimedes' principle • Botrytis cinerea • Bottle • Bottle cap • Buoyancy • Bursting • Butanol • butyric acid • Cabernet Sauvignon • Carbon dioxide • Cellulose fiber • Champagne • Champagne glass • Champagne (wine region) • Chardonnay • Climate • climate change • climatology • cloud condensation nuclei • Concoction • Critical Mass • Critical radius • Drop impact • Drop (liquid) • Effervescence • Ethanol • Fermentation • Fireplace • Fluid Dynamics • free surface • fungus • Gas Chromatography • glassblowing • Glass bottle • global warming • Gravity • Greenhouse Effect • Greenhouse Gas • heat wave • high pressure • Humidity • Ig Nobel Prize • instability • Literature • micrometer • Molecular gastronomy • Molecule • Natural Philosophy • nucleation • Oceanography • Oscillation • photography • Physical change • Physical Chemistry • physicist • Pinot Meunier • Pinot Noir • pressure gradient • Quantity • Ruinart (Champagne) • Saccharomyces cerevisiae • Sauvignon Blanc • Scientific Method • Scientist • sea salt • seawater • shear stress • Soap bubble • Soil • Sotolon • sparkling wine • Suction • Surface Area • surface layer • surface tension • Surfactant • Technology • Thermodynamic Equilibrium • Thought • Traditional Method • Ultrapure water • van der Waals force • Vibration • video camera • Vineyard • viscosity • vocabulary • white wine • wine • winemaker • winemaking • Wine tasting • yeast
• ISBN-10: 1-4008-4780-X / 140084780X
• ISBN-13: 978-1-4008-4780-8 / 9781400847808