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Six secrets of champagne

Published under licence by IOP Publishing Ltd
, , Citation Gérard Liger-Belair 2015 Phys. World 28 (12) 26 DOI 10.1088/2058-7058/28/12/32

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1 University of Reims Champagne-Ardenne, France, where he studies the physical chemistry of bubbles in carbonated drinks and consults for several champagne houses, e-mail gerard.liger-belair@univ-reims.fr. He is also the author of Uncorked: the Science of Champagne (2013 Princeton University Press)

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2058-7058/28/12/26

Abstract

Popping open a bottle of champagne is one of life's great delights, but how much do you really know about the science behind this greatest of wines? Gérard Liger-Belair reveals his six favourite champagne secrets.

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