Who is the inventor of Champagne?

In Tom Forrest’s book of “The complete wine course”, it is mentioned an Englishman, Christopher Merret, he is the person describes the detail of making sparkling wine, a research by Tom Stevenson.

The great effect of a small bottle rather than a large tank helps greater contact of yeast cells as of smaller volume. The importance is the autolysis which inhibits oxidation and prevents a fermentation. It could make this process of flavor last longer than 5 years, giving wine it’s acacia, floral aromas and some biscuity notes.