Uncorked : : The Science of Champagne - Revised Edition / / Gérard Liger-Belair.
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...
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Place / Publishing House: | Princeton, NJ : : Princeton University Press, , [2013] ©2013 |
Year of Publication: | 2013 |
Edition: | Revised edition with a New foreword by Hervé This |
Language: | English |
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Physical Description: | 1 online resource (216 p.) :; 32 halftones. 13 line illus. |
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Liger-Belair, Gérard, author. aut http://id.loc.gov/vocabulary/relators/aut Uncorked : The Science of Champagne - Revised Edition / Gérard Liger-Belair. Revised edition with a New foreword by Hervé This Princeton, NJ : Princeton University Press, [2013] ©2013 1 online resource (216 p.) : 32 halftones. 13 line illus. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Frontmatter -- Contents -- Foreword -- Introduction -- The History of Champagne -- The Making of Champagne -- A Flute or a Goblet? -- The Birth of a Bubble -- The Bubble Rises -- The Bubble Bursts -- The Future of Champagne Wines -- Afterword -- Glossary -- Bibliography -- Acknowledgments -- Index restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star 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, Gérard 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. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 26. Apr 2024) Champagne (Wine) Analysis. Champagne (Wine). SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy). bisacsh Acceleration. Adsorption. Aerosol. Aging of wine. Airbag. Alcohol by volume. Aldehyde. Archimedes' principle. Botrytis cinerea. Bottle cap. Bottle. Buoyancy. Bursting. Butanol. Butyric acid. Cabernet Sauvignon. Carbon dioxide. Cellulose fiber. Champagne (wine region). Champagne glass. Champagne. Chardonnay. Climate change. Climate. Climatology. Cloud condensation nuclei. Concoction. Critical mass. Critical radius. Drop (liquid). Drop impact. Effervescence. Ethanol. Fermentation. Fireplace. Fluid dynamics. Free surface. Fungus. Gas chromatography. Glass bottle. Glassblowing. 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 tasting. Wine. Winemaker. Winemaking. Yeast. This, Hervé, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter Princeton University Press eBook-Package Backlist 2000-2013 9783110442502 print 9780691158723 https://doi.org/10.1515/9781400847808 https://www.degruyter.com/isbn/9781400847808 Cover https://www.degruyter.com/document/cover/isbn/9781400847808/original |
language |
English |
format |
eBook |
author |
Liger-Belair, Gérard, Liger-Belair, Gérard, |
spellingShingle |
Liger-Belair, Gérard, Liger-Belair, Gérard, Uncorked : The Science of Champagne - Revised Edition / Frontmatter -- Contents -- Foreword -- Introduction -- The History of Champagne -- The Making of Champagne -- A Flute or a Goblet? -- The Birth of a Bubble -- The Bubble Rises -- The Bubble Bursts -- The Future of Champagne Wines -- Afterword -- Glossary -- Bibliography -- Acknowledgments -- Index |
author_facet |
Liger-Belair, Gérard, Liger-Belair, Gérard, This, Hervé, This, Hervé, |
author_variant |
g l b glb g l b glb |
author_role |
VerfasserIn VerfasserIn |
author2 |
This, Hervé, This, Hervé, |
author2_variant |
h t ht h t ht |
author2_role |
MitwirkendeR MitwirkendeR |
author_sort |
Liger-Belair, Gérard, |
title |
Uncorked : The Science of Champagne - Revised Edition / |
title_sub |
The Science of Champagne - Revised Edition / |
title_full |
Uncorked : The Science of Champagne - Revised Edition / Gérard Liger-Belair. |
title_fullStr |
Uncorked : The Science of Champagne - Revised Edition / Gérard Liger-Belair. |
title_full_unstemmed |
Uncorked : The Science of Champagne - Revised Edition / Gérard Liger-Belair. |
title_auth |
Uncorked : The Science of Champagne - Revised Edition / |
title_alt |
Frontmatter -- Contents -- Foreword -- Introduction -- The History of Champagne -- The Making of Champagne -- A Flute or a Goblet? -- The Birth of a Bubble -- The Bubble Rises -- The Bubble Bursts -- The Future of Champagne Wines -- Afterword -- Glossary -- Bibliography -- Acknowledgments -- Index |
title_new |
Uncorked : |
title_sort |
uncorked : the science of champagne - revised edition / |
publisher |
Princeton University Press, |
publishDate |
2013 |
physical |
1 online resource (216 p.) : 32 halftones. 13 line illus. |
edition |
Revised edition with a New foreword by Hervé This |
contents |
Frontmatter -- Contents -- Foreword -- Introduction -- The History of Champagne -- The Making of Champagne -- A Flute or a Goblet? -- The Birth of a Bubble -- The Bubble Rises -- The Bubble Bursts -- The Future of Champagne Wines -- Afterword -- Glossary -- Bibliography -- Acknowledgments -- Index |
isbn |
9781400847808 9783110442502 9780691158723 |
callnumber-first |
T - Technology |
callnumber-subject |
TP - Chemical Technology |
callnumber-label |
TP555 |
callnumber-sort |
TP 3555 L54 42013EB |
url |
https://doi.org/10.1515/9781400847808 https://www.degruyter.com/isbn/9781400847808 https://www.degruyter.com/document/cover/isbn/9781400847808/original |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
640 - Home & family management |
dewey-ones |
641 - Food & drink |
dewey-full |
641.2/224 |
dewey-sort |
3641.2 3224 |
dewey-raw |
641.2/224 |
dewey-search |
641.2/224 |
doi_str_mv |
10.1515/9781400847808 |
oclc_num |
979745872 |
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AT ligerbelairgerard uncorkedthescienceofchampagnerevisededition AT thisherve uncorkedthescienceofchampagnerevisededition |
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ids_txt_mv |
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cr |
hierarchy_parent_title |
Title is part of eBook package: De Gruyter Princeton University Press eBook-Package Backlist 2000-2013 |
is_hierarchy_title |
Uncorked : The Science of Champagne - Revised Edition / |
container_title |
Title is part of eBook package: De Gruyter Princeton University Press eBook-Package Backlist 2000-2013 |
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