Gérard Liger-Belair
Gérard Liger-Belair
Equipe Effervescence, Champagne et Applications (GSMA) UMR CNRS 7331, Université de Reims Champagne
Adresse e-mail validée de univ-reims.fr
TitreCitée parAnnée
Recent advances in the science of champagne bubbles
G Liger-Belair, G Polidori, P Jeandet
Chemical Society Reviews 37 (11), 2490-2511, 2008
1132008
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
1122005
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
952009
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
952002
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
842012
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
672000
Uncorked: The Science of Champagne-Revised Edition
G Liger-Belair
Princeton University Press, 2013
542013
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
532012
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
522003
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
492005
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
482006
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
401999
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
392010
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
372007
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
372001
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
342009
CO2 Volume Fluxes Outgassing from Champagne Glasses in Tasting Conditions: Flute versus Coupe
G Liger-Belair, S Villaume, C Cilindre, G Polidori, P Jeandet
Journal of agricultural and food chemistry 57 (11), 4939-4947, 2009
342009
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
332011
Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature
G Liger-Belair, S Villaume, C Cilindre, P Jeandet
Journal of agricultural and food chemistry 57 (5), 1997-2003, 2009
332009
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
322010
Le système ne peut pas réaliser cette opération maintenant. Veuillez réessayer plus tard.
Articles 1–20