Thursday, January 22, 2009

Chem. Soc. Rev.: The Science of Champagne Bubbles

Just an article for fun...nice follow up to the previous Chem. Soc. Rev. article on wine.

Critical Review

Chem. Soc. Rev., 2008, 37, 2490 - 2511, DOI: 10.1039/b717798b

Recent advances in the science of champagne bubbles

GĂ©rard Liger-Belair, Guillaume Polidori and Philippe Jeandet

The so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO2-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This critical review summarizes recent advances obtained during the past decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with champagne and sparkling wines. Those phenomena observed in close-up through high-speed photography are often visually appealing. Lets hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena (51 references).

Graphical abstract image for this article  (ID: b717798b)

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