Gérard Liger-Belair
Gérard Liger-Belair
Equipe Effervescence, Champagne et Applications (GSMA) UMR CNRS 7331, Université de Reims Champagne
Verified email at univ-reims.fr
Title
Cited by
Cited by
Year
Recent advances in the science of champagne bubbles
G Liger-Belair, G Polidori, P Jeandet
Chemical Society Reviews 37 (11), 2490-2511, 2008
1262008
The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review
G Liger-Belair
Journal of Agricultural and Food Chemistry 53 (8), 2788-2802, 2005
1262005
Unraveling different chemical fingerprints between a champagne wine and its aerosols
G Liger-Belair, C Cilindre, RD Gougeon, M Lucio, I Gebefügi, P Jeandet, ...
Proceedings of the National Academy of Sciences 106 (39), 16545-16549, 2009
1052009
Dissolved organic matter in sea spray: a transfer study from marine surface water to aerosols
P Schmitt-Kopplin, G Liger-Belair, BP Koch, R Flerus, G Kattner, M Harir, ...
Biogeosciences, 2012
1022012
Kinetics of gas discharging in a glass of champagne: The role of nucleation sites
G Liger-Belair, M Vignes-Adler, C Voisin, B Robillard, P Jeandet
Langmuir 18 (4), 1294-1301, 2002
1002002
On the velocity of expanding spherical gas bubbles rising in line in supersaturated hydroalcoholic solutions: application to bubble trains in carbonated beverages
G Liger-Belair, R Marchal, B Robillard, T Dambrouck, A Maujean, ...
Langmuir 16 (4), 1889-1895, 2000
712000
Uncorked: The Science of Champagne-Revised Edition
G Liger-Belair
Princeton University Press, 2013
612013
Diffusion coefficient of CO2 molecules as determined by 13C NMR in various carbonated beverages
G Liger-Belair, E Prost, M Parmentier, P Jeandet, JM Nuzillard
Journal of agricultural and food chemistry 51 (26), 7560-7563, 2003
602003
Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries
YS Hong, A Martinez, G Liger-Belair, P Jeandet, JM Nuzillard, C Cilindre
Journal of experimental botany 63 (16), 5773-5785, 2012
582012
Modeling the kinetics of bubble nucleation in champagne and carbonated beverages
G Liger-Belair, M Parmentier, P Jeandet
The Journal of Physical Chemistry B 110 (42), 21145-21151, 2006
562006
Modeling nonclassical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages
G Liger-Belair, C Voisin, P Jeandet
The Journal of Physical Chemistry B 109 (30), 14573-14580, 2005
542005
Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content
C Cilindre, G Liger-Belair, S Villaume, P Jeandet, R Marchal
Analytica chimica acta 660 (1-2), 164-170, 2010
472010
Study of effervescence in a glass of champagne: Frequencies of bubble formation, growth rates, and velocities of rising bubbles
G Liger-Belair, R Marchal, B Robillard, M Vignes-Adler, A Maujean, ...
American journal of enology and viticulture 50 (3), 317-323, 1999
451999
Dynamics of jets produced by bursting bubbles
L Deike, E Ghabache, G Liger-Belair, AK Das, S Zaleski, S Popinet, ...
Physical Review Fluids 3 (1), 013603, 2018
432018
The secrets of fizz in champagne wines: A phenomenological study
G Liger-Belair, H Lemaresquier, B Robillard, B Duteurtre, P Jeandet
American journal of enology and viticulture 52 (2), 88-92, 2001
412001
Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions
G Liger-Belair, JB Religieux, S Fohanno, MA Vialatte, P Jeandet, ...
Journal of agricultural and food chemistry 55 (3), 882-888, 2007
402007
Metabolic influence of Botrytis cinerea infection in champagne base wine
YS Hong, C Cilindre, G Liger-Belair, P Jeandet, N Hertkorn, ...
Journal of Agricultural and Food Chemistry 59 (13), 7237-7245, 2011
372011
The physics behind the fizz in champagne and sparkling wines
G Liger-Belair
The European Physical Journal Special Topics 201 (1), 1-88, 2012
362012
On the Losses of Dissolved CO2 during Champagne Serving
G Liger-Belair, M Bourget, S Villaume, P Jeandet, H Pron, G Polidori
Journal of agricultural and food chemistry 58 (15), 8768-8775, 2010
362010
Bubbles and Flow Patterns in Champagne: Is the fizz just for show, or does it add to the taste of sparkling wines?
G Polidori, P Jeandet, G Liger-Belair
American Scientist 97 (4), 294-301, 2009
352009
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