Tiny bubbles bursting in a drinker's face and the bite of carbonation are all part of the experience when sipping champagne and sparkling wines. But how long can these drinks be stored in sealed bottles before they go flat? ...
Analytical Chemistry
Jun 27, 2023
0
356
Here are some scientific findings worthy of a toast: Researchers from Brown University and the University of Toulouse in France have explained why bubbles in champagne fizz up in a straight line while bubbles in other carbonated ...
Soft Matter
May 3, 2023
1
84
The classic sparkling wine that has rung in countless new years with a bang may have more to its bubbles. Champagne is notable for its iconic cork popping, but the bubble acoustics also play a key role in determining how ...
General Physics
Dec 5, 2017
0
28
Ever wondered how the fate of champagne bubbles from their birth to their death with a pop enhances our perception of aromas? These concerns, which are relevant to champagne producers, are the focus of a special issue of ...
General Physics
Dec 23, 2016
1
8
The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated—it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist ...
Other
Apr 2, 2014
0
0
Gerard Liger-Belair lives in a bubble, and he doesn't care who knows it. Bubbles are his passion. And they have given the 41-year-old French scientist arguably the best job in all of physics.
General Physics
Sep 18, 2012
0
1
The innermost secrets of champagne bubbles are about to be unveiled in the Springer journal European Physical Journal ST. This fascinating work is the brainchild of Gérard Liger-Belair, a scientist tackling champagne ...
General Physics
Feb 14, 2012
1
0
Champagne just isn't champagne without its bubbles, and a study highlights the effects that champagne glass shape and temperature can have on carbonation upon serving and the drinking experience. The full report is published ...
Other
Feb 8, 2012
1
0
(AP) -- Don Ho was right. It is the tiny bubbles. A team of researchers - in Europe not surprisingly - found that Champagne's bursting bubbles not only tickle the nose, they create a mist that wafts the aroma to the drinker.
Analytical Chemistry
Sep 28, 2009
0
0
