Champagne and sparkling wine tasting is often seen as a pinnacle of glamour and frivolity, but it also offers a fantastic playground for chemists and physicists to explore the subtle science behind these centuries-old drinks. 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, or in any other bubbly drink, precise knowledge fluid dynamics and CO₂ solubility are necessary. This fascinating reference covers these concepts, as well as the historical context and modern-day production methods of various sparkling beverages, from simple sparkling waters and sugar-free sparkling soft drinks to more complex alcoholic beverages, such as beers or sparkling wines.

Sparkling Beverages: Champagne and Beyond 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