Gérard Liger-Belair is a Doctor of Applied Physico-chemistry on enology and professor at the University of Reims Champagne-Ardenne.
He takes an active part in the diffusion of knowledge and in the popularization of his field of research through television and radio shows and press articles.
He won the Coup de Cœur award in 2003 from the Académie Amorim (http://www.academie-amorim.com/) as well as the Biopicture award in 2004 (http://www.biopicture.com).
He is the author of many scientific articles and books, among which recently:
Uncorked – The Science of Champagne » (2013 revised edition), with a new foreword by Hervé This, Princetown University Press
- Winner of the 2005 Best Book in the World on French Wine, Gourmand World Cookbook Awards
- Winner of the 2004 Award for Best Professional/Scholarly Book in Physics and Astronomy, Association of American Publishers
"Bulle de Champagne", co-written with Edouard Zarifian and Catherine Coutant (Perrin editor, 2005)
"Effervescence ! La science du champagne" (Odile Jacob editor, 2006)