Champagne science: study reveals chemical components in bubbles
Bubbles bursting from a glass of champagne release a host of chemicals that make every sparkling glass an uplifting sensory experience, a study has shown. French researchers used a mass spectrometer to analyse component chemicals as wines effervesce. Led by Professor Gérard Liger-Belair, from the University of Reims Champagne-Ardenne in France, they estimated that an average 75cl bottle of champagne produces 100m bubbles and releases 5 litres of carbon dioxide. The champagne test, described in the journal Proceedings of the National Academy of Sciences, revealed "hundreds" of chemical components in bubbles. Many are "organoleptic" – meaning they affect the senses, through taste, odour, colour or feel. "As champagne is poured into a glass, the ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of refreshing aerosols," Liger-Belair wrote. The authors said the aerosols contained an over-concentration of compounds that...
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