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Latest Champagne Stories

2012-02-09 11:24:52

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 Feb. 8 in the open access journal PLoS ONE. The researchers, led by Gerard Liger-Belair (GSMA), Guillaume Polidori (GRESPI) and Clara Cilindre (URVVC) of the University of Reims in France, studied the gaseous carbon dioxide and ethanol in the space above the champagne...

Toasting The Chemistry Of Champagne
2011-12-29 09:22:37

[ Watch the Video ] Just in time for those New Year's Eve toasts, which might include a farewell to the International Year of Chemistry, the world's largest scientific society today posted online a video on the chemistry of champagne. It explains that champagne, unlike other wines, undergoes a second fermentation in the bottle to trap carbon dioxide gas, which dissolves into the wine and forms the fabled bubbles in the bubbly. More than 600 different chemical compounds join carbon...


Word of the Day
glogg
  • Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar.
This word comes from the Swedish 'glogg,' which is an alteration of 'glodgat,' mulled (wine).
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