Uncorked: The science of Champagne.UNCORKED: The science of Champagne GERARD LIGER-BELAIR Outside of figuring how to avoid a headache or making sure not to take out an eye with a flying cork cork, in botany cork, protective, waterproof outer covering of the stems and roots of woody plants. Cork is a specialized secondary tissue produced by the cork cambium of the plant (see meristem, bark). , most of us don't spend a lot of time thinking about champagne. Liger-Belair does that thinking for us. He is a physicist who has devoted his young career to studying the physical chemistry of bubbles bubbles symbolic of transitoriness of life. [Art: Hall, 54] See : Brevity in beverages. Champagne maker Moet & Chandon is supporting his doctoral research. Among the questions Liger-Belair is attempting to answer are, What is the fizz? Can you judge a champagne by the size of its bubbles and how long they last? Why is a long-stemmed flute the best container for prolonging chill and effervescence ef·fer·vesce intr.v. ef·fer·vesced, ef·fer·vesc·ing, ef·fer·vesc·es 1. To emit small bubbles of gas, as a carbonated or fermenting liquid. 2. To escape from a liquid as bubbles; bubble up. 3. ? What is the future of the industry as a whole? Liger-Belair applies his expertise in fluid dynamics fluid dynamics n. (used with a sing. verb) The branch of applied science that is concerned with the movement of gases and liquids. to these questions. He leads readers to an understanding of how bubbles act as vehicles for taste, scent, and the popping sensation that drinkers feel on their tongues and in their noses. Readers learn the history of champagne making. Microscopic microscopic /mi·cro·scop·ic/ (mi?kro-skop´ik) 1. of extremely small size; visible only by the aid of the microscope. 2. pertaining or relating to a microscope or to microscopy. images of bubbles and drops accompany many graphs and diagrams. PUP, 2004, 152 p., b&w photos/illus., hardcover, $19.95. |
|
||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion