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    Published on: 01/31/2024

Champagne: the mysteries of efferve-science

Gérard Liger-Belair | University of Reims Champagne-Ardenne, France

Champagne: the mysteries of efferve-science

On average, nearly ten corks of Champagne are popped every second worldwide! And this figure obviously explodes on New Year's Eve. For several years now, Champagne and sparkling wines more broadly have experienced unprecedented growth. The waltz of bubbles in a goblet is no stranger to this incredible infatuation. The effervescence that pervades the goblet generates a myriad of phenomena of unsuspected complexity, awakening all the senses.

The seminar is an overview of the physicochemical processes that accompany a Champagne tasting, from the uncorking of the bottle, to the bursting of a bubble, through the essential role of the glass when tasting.

Deeply inscribed in the collective imagination, the Champagne bubble becomes a pretext for a scientific walk that will take you into the fascinating world of dissolved gases, phase changes, and fluids in motion. You will discover the bubble waltz as you have never seen it before. 

The lecture reproduced in this video was presented at the 18th edition of Enoforum (Vicenza, May 16-18, 2023)

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Published on 01/31/2024
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  • VIDEO SEMINAR (Gérard LIGER-BELAIR, streaming 45 minutes)
Price:47 €(Tax included)
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