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.
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Table of Contents
Part 1. IntroductionPart 2. Carbon dioxide, a key ingredient in sparkling beverages
1. A few words about CO2 solubility and carbonation levels
2. CO2 Henry’s constants in sugar and water-ethanol solutions
Part 3. Champagne and sparkling wines
3. History of Champagne and Sparkling Wines
4. From harvest to the sealed bottle: the M�thode traditionnelle in a few key steps
5. From uncorking the bottle to the bursting of bubbles in the glass
6. The cork popping revisited through high-speed imaging
7. The action of pouring champagne in a glass: A key step for CO2
8. An energy barrier to overcome for CO2 bubble nucleation
9. Ascending bubble dynamics
10. Flute versus coupe: Is there an ideal glass to drink champagne?
11. Unveiling ascending bubble-driven flow patterns in glasses
12. Bursting bubbles provide an aromatic boost to sparkling wines
