Gérard Liger-Belair is a professor of chemical physics at the Université of Reims Champagne-Ardenne, in the heart of the Champagne region. He has been awarded numerous national and international prizes for his research on the physical chemistry of bubbles in carbonated beverages. Joël Rochard is a well-known agricultural engineer and oenologist. He has conducted extensive research into technologies for producing carbonated beverages and written many review articles. With Carine Herbin, he recently wrote Découverte de la Dégustation du Champagne.
|
|