Latest Secondary fermentation Stories
If you get your hands and lips on a glass of champagne this New Year’s Eve, it’s unlikely you will be thinking about science. But this is redOrbit and we eat, breathe, and drink science. So here’s a quick look at the science of “champers.” What gives it its unique character and those magnificent bubbles?
Whether or not a wine turns out to be as outstanding as the winemaker hopes depends on the quality of the yeasts; they control the fermentation process and create the distinctive flavor.
The innermost secrets of champagne bubbles are about to be unveiled in the Springer journal EPJ ST. This fascinating work is the brainchild of Gérard Liger-Belair, a scientist tackling champagne bubbles from both a physics and a chemistry perspective.
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.
A detector designed to search for signs of life on Mars may prove useful closer to home. It turns out the device also excels at identifying the components of red wine and other foods and beverages that can cause headaches, or in extreme cases, even lead to strokes.
- Stoppage; cessation (of labor).
- A standing still or idling (of mills, factories, etc.).