As New Years Eve approaches and you prepare to pop open that champagne bottle, keep your fingers crossed for small bubbles ... and lots of them.
That long train of tiny, rising bubbles is the key to the drinks flavor and aroma, scientists say. And the smaller the bubbles, the better, according to the people who should know, researchers in the Champagne region of France, home to the famous vineyards that gave birth to the bubbly wine.
"Our ultimate goal is to create smaller bubbles in champagne wines," says Gérard Liger-Belair, Ph.D., an associate professor at the University of Reims Champagne-Ardenne in France, whose study on the subject will be published this week in the Dec. 17 issue of the Journal of Agricultural and Food Chemistry, a peer-reviewed publication of the American Chemical Society, the worlds largest scientific society.
Allison Byrum | EurekAlert!
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