Gerard Liger-Belair

Summary

Country: France

Publications

  1. ncbi Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B P 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 55:882-8. 2007
  2. doi More on the losses of dissolved CO(2) during champagne serving: toward a multiparameter modeling
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, Universite de Reims Champagne Ardenne, BP 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 60:11777-86. 2012
  3. doi Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: a state-of-the-art review, from the bottle to the tasting glass
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique GSMA, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, Reims, France
    Anal Chim Acta 732:1-15. 2012
  4. doi Carbon dioxide and ethanol release from champagne glasses, under standard tasting conditions
    Gerard Liger-Belair
    Groupe de Spectrométrie Moléculaire et Atmosphérique, UFR Sciences Exactes et Naturelles, Reims Cedex, France
    Adv Food Nutr Res 67:289-340. 2012
  5. pmc Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, BP 1039 Reims, France
    PLoS ONE 7:e30628. 2012
  6. ncbi Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages
    Gerard Liger-Belair
    Laboratoire d Oenologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B P 1039, 51687 Reims, Cedex 2, France
    J Agric Food Chem 51:7560-3. 2003
  7. doi Losses of dissolved CO2 through the cork stopper during Champagne aging: toward a multiparameter modeling
    Gerard Liger-Belair
    Laboratoire d Oenologie et Chimie Appliquée, UPRES EA 2069, URVVC SE, Faculté des Sciences, Université de Reims, Reims, France
    J Agric Food Chem 59:4051-6. 2011
  8. doi On the losses of dissolved CO(2) during champagne serving
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC SE, Faculte des Sciences, Universite de Reims, BP 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 58:8768-75. 2010
  9. ncbi CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B P 1039, 51687 Reims Cedex 2, France
    Anal Chim Acta 660:29-34. 2010
  10. pmc Unraveling different chemical fingerprints between a champagne wine and its aerosols
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, Unité de Recherche Vigne et Vins de Champagne Unité Propre de Recherche et de l Enseignement Supérieur EA 2069, Universite de Reims Champagne Ardenne, Reims, France
    Proc Natl Acad Sci U S A 106:16545-9. 2009

Detail Information

Publications22

  1. ncbi Visualization of mixing flow phenomena in champagne glasses under various glass-shape and engravement conditions
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B P 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 55:882-8. 2007
    ....
  2. doi More on the losses of dissolved CO(2) during champagne serving: toward a multiparameter modeling
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, Universite de Reims Champagne Ardenne, BP 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 60:11777-86. 2012
    ..Our experimental results were discussed on the basis of a multiparameter model that accounts for the major physical parameters that influence the loss of dissolved CO(2) during the service of a whole bottle type...
  3. doi Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: a state-of-the-art review, from the bottle to the tasting glass
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique GSMA, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, Reims, France
    Anal Chim Acta 732:1-15. 2012
    ....
  4. doi Carbon dioxide and ethanol release from champagne glasses, under standard tasting conditions
    Gerard Liger-Belair
    Groupe de Spectrométrie Moléculaire et Atmosphérique, UFR Sciences Exactes et Naturelles, Reims Cedex, France
    Adv Food Nutr Res 67:289-340. 2012
    ....
  5. pmc Monitoring gaseous CO2 and ethanol above champagne glasses: flute versus coupe, and the role of temperature
    Gerard Liger-Belair
    Equipe Effervescence, Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 7331, UFR Sciences Exactes et Naturelles, BP 1039 Reims, France
    PLoS ONE 7:e30628. 2012
    ..Those results were discussed on the basis of a multiparameter model which describes fluxes of gaseous CO(2) escaping the liquid phase into the form of bubbles...
  6. ncbi Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages
    Gerard Liger-Belair
    Laboratoire d Oenologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B P 1039, 51687 Reims, Cedex 2, France
    J Agric Food Chem 51:7560-3. 2003
    ..e, D(SE) proportional, variant 1/eta, where D(SE) is the Stokes-Einstein diffusion coefficient and eta the viscosity of the liquid medium...
  7. doi Losses of dissolved CO2 through the cork stopper during Champagne aging: toward a multiparameter modeling
    Gerard Liger-Belair
    Laboratoire d Oenologie et Chimie Appliquée, UPRES EA 2069, URVVC SE, Faculté des Sciences, Université de Reims, Reims, France
    J Agric Food Chem 59:4051-6. 2011
    ..Both Champagne temperature and bottle volume were found to be key parameters with regard to the kinetics of CO(2) losses through the cork...
  8. doi On the losses of dissolved CO(2) during champagne serving
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC SE, Faculte des Sciences, Universite de Reims, BP 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 58:8768-75. 2010
    ....
  9. ncbi CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B P 1039, 51687 Reims Cedex 2, France
    Anal Chim Acta 660:29-34. 2010
    ..The diffusion coefficient of CO(2) in both champagne types was pointed as a key parameter to thoroughly determine in the future, in order to unravel our experimental observation...
  10. pmc Unraveling different chemical fingerprints between a champagne wine and its aerosols
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, Unité de Recherche Vigne et Vins de Champagne Unité Propre de Recherche et de l Enseignement Supérieur EA 2069, Universite de Reims Champagne Ardenne, Reims, France
    Proc Natl Acad Sci U S A 106:16545-9. 2009
    ....
  11. doi CO2 volume fluxes outgassing from champagne glasses in tasting conditions: flute versus coupe
    Gerard Liger-Belair
    Faculte des Sciences, Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Universite de Reims, Reims Cedex 2, France
    J Agric Food Chem 57:4939-47. 2009
    ..Finally, the contributions of gas discharge by invisible diffusion through the free surface areas of the flute and coupe were also approached and compared for each type of drinking vessel...
  12. ncbi The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review
    Gerard Liger-Belair
    Laboratoire d Oenologie et de Chimie Appliquée, UPRES EA 2069, Universite de Reims Champagne Ardenne, B P 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 53:2788-802. 2005
    ....
  13. doi Kinetics of CO(2) fluxes outgassing from champagne glasses in tasting conditions: the role of temperature
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculte des Sciences, Universite de Reims, B P 1039, 51687 Reims Cedex 2, France
    J Agric Food Chem 57:1997-2003. 2009
    ..On the basis of this bubbling model, the theoretical influence of champagne temperature on CO(2) volume fluxes outgassing from a flute was discussed and found to be in quite good accordance with our experimental results...
  14. ncbi Modeling nonclassical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages
    Gerard Liger-Belair
    Laboratoire d CEnologie et de Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B P 1039, 51687 Reims, Cedex 2, France
    J Phys Chem B 109:14573-80. 2005
    ....
  15. doi Recent advances in the science of champagne bubbles
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, Unité de Recherche sur la Vigne et le Vin de Champagne URVVC, Universite de Reims Champagne Ardenne, Reims, France
    Chem Soc Rev 37:2490-511. 2008
    ..Let's hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena (51 references)...
  16. ncbi Champagne experiences various rhythmical bubbling regimes in a flute
    Gerard Liger-Belair
    Laboratoire d OEnologie et Chimie Appliquee, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, 51687 Reims Cedex 2, France
    J Agric Food Chem 54:6989-94. 2006
    ....
  17. doi Metabolomics reveals simultaneous influences of plant defence system and fungal growth in Botrytis cinerea-infected Vitis vinifera cv. Chardonnay berries
    Young Shick Hong
    Laboratoire d OEnologie et Chimie Appliquee, URVVC UPRES EA 4707, Faculte des Sciences, Université de Reims Champagne Ardenne BP 1039, 51687 Reims Cedex 2, France
    J Exp Bot 63:5773-85. 2012
    ....
  18. doi Metabolic influence of Botrytis cinerea infection in champagne base wine
    Young Shick Hong
    Laboratoire d Oenologie et Chimie Appliquée, Université de Reims, Reims Cedex 2, France
    J Agric Food Chem 59:7237-45. 2011
    ..This study highlights a metabolomic approach for better understanding of the comprehensive metabolic influences of Botrytis infection of grape berries in Champagne wines...
  19. doi Simultaneous monitoring of gaseous CO(2) and ethanol above champagne glasses via micro-gas chromatography (μGC)
    Clara Cilindre
    Laboratoire d Oenologie et Chimie Appliquée, Université de Reims, Reims Cedex 2, France
    J Agric Food Chem 59:7317-23. 2011
    ..Both CO(2) and ethanol were found to be enhanced by the presence of ascending bubbles, thus confirming the close link between rising bubbles and the release of gaseous CO(2) and volatile organic compounds...
  20. doi Visual perception of effervescence in champagne and other sparkling beverages
    Gerard Liger-Belair
    Groupe de Spectrométrie Moléculaire et Atmosphérique, UMR CNRS 6089, UFR Sciences Exactes et Naturelles, BP 1039, 51687 Reims Cedex 2, France
    Adv Food Nutr Res 61:1-55. 2010
    ..The role of temperature was also examined. We hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena...
  21. doi Foaming properties of various Champagne wines depending on several parameters: grape variety, aging, protein and CO2 content
    Clara Cilindre
    Laboratoire d OEnologie et Chimie Appliquee, Universite de Reims, URVVC SE UPRES EA 2069, BP 1039, 51687 Reims Cedex 2, France
    Anal Chim Acta 660:164-70. 2010
    ....
  22. ncbi It's time to pop a cork on champagne's proteome!
    Clara Cilindre
    Equipe Effervescence, Champagne et Applications, GSMA UMR CNRS 7331, Universite de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France Laboratoire d Oenologie et Chimie Appliquée, URVVC EA 4707, Universite de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France Electronic address
    J Proteomics 105:351-62. 2014
    ..Forty-three unique gene products were retrieved in a single-varietal champagne and a blended champagne. Several proteins from Vitis vinifera together with seven yeast proteins were undoubtedly identified in these Champagne wines...