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GSMA’s Effervescence, Champagne and Applications team in the spotlight

Several media outlets have shone a spotlight on the work being carried out on champagne by the researchers in the GSMA’s Effervescence, Champagne and Applications team.

This science makes it possible to better understand, and thus optimise, each of the steps that mark the tasting of a champagne or sparkling wine. The noise of the cork popping, serving champagne, the role of the bubbles that form in the glass, the size of the bubbles, the significance of the shape of the glass... These are just some of the steps and key points of the tasting process being addressed from a scientific perspective - the favourite topic of Professor Gérard Liger-Belair who leads the Effervescence, Champagne and Applications team.

Features and interviews with Gérard Liger-Belair can be found on France Inter and France Info and in the Figaro newspaper.

For more information, please contact (Prof. Liger-Belair): gerard.liger-belair@univ-reims.fr