Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, precise knowledge fluid dynamics and CO₂ solubility are necessary. This reference covers these concepts, as well as historical contexts and modern-day production methods of simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines. The book breaks down the science behind the fizz in our drinks while also examining sensory experiences associated with opening, smelling, and testing sparkling beverages.

Written by a true expert on the topic and complete with beautiful, original photography, this unique, interdisciplinary work will interest researchers and industry producers alike.

• Summarizes the latest scientific advances in sparkling beverages, with a special focus on champagne and sparkling wines
• Comprehensively covers the sensory science of champagne, an iconic sparkling drink recognized worldwide, from uncorking the bottle to the action of the bubbles bursting in glasses
• Discusses the mechanisms of CO₂ solubility and resulting bubble dynamics