Uncorked
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€27.50
A01=Gerard Liger-Belair
A23=Hervé This
Adsorption
Aerosol
Age Group_Uncategorized
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Aging of wine
Archimedes' principle
Author_Gerard Liger-Belair
automatic-update
Botrytis cinerea
Bottle
Buoyancy
Bursting
Butyric acid
Cabernet Sauvignon
Carbon dioxide
Category1=Non-Fiction
Category=PDZ
Category=WBXD1
Cellulose fiber
Champagne
Champagne (wine region)
Chardonnay
Climatology
COP=United States
Critical mass
Critical radius
Delivery_Delivery within 10-20 working days
Drop (liquid)
Drop impact
Effervescence
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
Ethanol
Fermentation
Fireplace
Fluid dynamics
Free surface
Fungus
Gas chromatography
Global warming
Gravity
Greenhouse effect
Greenhouse gas
High pressure
Instability
Language_English
Literature
Micrometer
Molecular gastronomy
Molecule
Natural philosophy
Nucleation
Oceanography
PA=Available
Photography
Physical change
Physical chemistry
Physicist
Pinot Meunier
Pinot noir
Price_€20 to €50
PS=Active
Ruinart (Champagne)
Scientific method
Scientist
Seawater
softlaunch
Soil
Sotolon
Sparkling wine
Surface area
Surface layer
Surfactant
Technology
Thought
Vibration
Video camera
Vineyard
Viscosity
Vocabulary
White wine
Wine
Wine tasting
Winemaker
Winemaking
Yeast
Product details
- ISBN 9780691158723
- Weight: 567g
- Dimensions: 191 x 191mm
- Publication Date: 02 Jun 2013
- Publisher: Princeton University Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Uncorked 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 "born" 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.
Gerard Liger-Belair is a physics professor at the University of Reims, located in the Champagne region of France.
