Gerard Liger-Belair

Publications (3)7.9 Total impact

• Article: Losses of dissolved CO2 through the cork stopper during Champagne aging: toward a multiparameter modeling.

  Gérard Liger-Belair, Sandra Villaume
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  ABSTRACT: Measurements of dissolved CO(2) concentrations from Champagne bottles initially holding the same CO(2) level after having been elaborated (close to 11.5 g L(-1)), but having experienced different periods of aging after having been corked with natural cork stoppers, were done. Losses of dissolved CO(2) close to 3.5 g L(-1) experienced by the oldest Champagne samples aged for about 75 months were reported. This very significant loss of dissolved CO(2) was logically interpreted as a consequence of the continuous diffusion of gaseous CO(2) through the pores of the cork stopper. By combining the diffusion principle through a porous medium with Henry's law (which links the solubility of a gas species in a liquid medium with its partial pressure in the vapor phase), a multiparameter model was built that provides the dissolved CO(2) content found in Champagne during its whole aging period. Both Champagne temperature and bottle volume were found to be key parameters with regard to the kinetics of CO(2) losses through the cork.
  Journal of Agricultural and Food Chemistry 03/2011; 59(8):4051-6. · 2.82 Impact Factor
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  Available from: Philippe Jeandet

  Article: Chaotic bubbling and nonstagnant foams.

  Alberto Tufaile, José Carlos Sartorelli, Philippe Jeandet, Gerard Liger-Belair
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  ABSTRACT: We present an experimental investigation of the agglomeration of bubbles obtained from a nozzle working in different bubbling regimes. This experiment consists of a continuous production of bubbles from a nozzle at the bottom of a liquid column, and these bubbles create a two-dimensional (2D) foam (or a bubble raft) at the top of this column. The bubbles can assemble in various dynamically stable arrangement, forming different kinds of foams in a liquid mixture of water and glycerol, with the effect that the bubble formation regimes influence the foam obtained from this agglomeration of bubbles. The average number of bubbles in the foam is related to the bubble formation frequency and the bubble mean lifetime. The periodic bubbling can generate regular or irregular foam, while a chaotic bubbling only generates irregular foam.
  Physical Review E 07/2007; 75(6 Pt 2):066216. · 2.26 Impact Factor
• Article: Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages.

  Gerard Liger-Belair, Elise Prost, Maryline Parmentier, Philippe Jeandet, Jean-Marc Nuzillard
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  ABSTRACT: In this paper, the NMR technique was used, for the first time, to accurately determine the diffusion coefficient D of CO(2)-dissolved molecules in various carbonated beverages, including champagne and sparkling wines. This parameter plays an important role concerning the bubble growth during its rise through the liquid (see ref 3). The diffusion coefficient of CO(2)-dissolved molecules D was compared with that deduced from the well-known Stokes-Einstein equation and found to significantly deviate from the general trend expected from Stokes-Einstein theory, i.e, D(SE) proportional, variant 1/eta, where D(SE) is the Stokes-Einstein diffusion coefficient and eta the viscosity of the liquid medium.
  Journal of Agricultural and Food Chemistry 01/2004; 51(26):7560-3. · 2.82 Impact Factor