Rate My Professor Gérard Liger-Belair

Liger-Belair's research focuses on the chemical physics of effervescence in champagne and sparkling wines, covering bubble nucleation on glass fibers, growth, ascent, bursting, carbon dioxide jets during cork popping, gaseous ethanol mapping, and aerosol formation. He has authored over 200 peer-reviewed publications, including 'The physics and chemistry behind the bubbling properties of Champagne' (Journal of Agricultural and Food Chemistry, 2005), 'Recent advances in the science of Champagne bubbles' (Chemical Society Reviews, 2008), 'Effervescence in champagne and sparkling wines: A state-of-the-art review' (European Physical Journal Special Topics, 2017), and 'Under-expanded supersonic CO2 freezing jets during champagne cork popping' (Science Advances, 2019). Notable books are 'Uncorked: The Science of Champagne' (Princeton University Press, 2004; revised edition 2013), which received the 2004 Award for Professional Scholarly Book in Physics from the Association of American Publishers, and 'Sparkling Beverages: Champagne and Beyond' (2024). He also earned the 2003 'coup de cœur' prize from the Amorim Academy. Liger-Belair contributes to the pedagogical team of the Diplôme National d'Œnologue and delivers lectures on the science of champagne bubbles.