The Science of Champagne

From Smithsonian:

A glass of champagne is often synonymous with toasting some of life’s biggest moments—a big promotion at work, weddings, the New Year. So too, is the tickle that revelers feel against their skin when they drink from long-stemmed flutes filled with bubbly. There’s more to that fizz than just a pleasant sensation, though. Inside a freshly poured glass of champagne, or really any sparking wine, hundreds of bubbles are bursting every second. Tiny drops are ejected up to an inch above the surface with a powerful velocity of nearly 10 feet per second. They carry aromatic molecules up to our noses, foreshadowing the flavor to come.

In Uncorked: The Science of Champagne, recently revised and translated into English, physicist Gerard Liger-Belair explains the history, science and art of the wine. His book also features high-speed photography of champagne bubbles in action and stop-motion photography of the exact moment a cork pops (potentially at a speed of 31 miles per hour (!). Such technology allows Liger-Belair to pair the sommelier with the scientist. “Champagne making is indeed a three-century-old art, but it can obviously benefit from the latest advances in science,” he says. Liger-Belair became interested in the science of bubbles while sipping a beer after his finals at Paris University about 20 years ago. The bubbles in champagne, he explains, are actually vehicles for the flavor and smell of champagne, elements that contribute to our overall sipping experience. They are also integral to the winemaking process, which produces carbon dioxide not once but twice. Stored away in a cool cellar, the champagne, which could be a blend of up to 40 different varietals, ferments slowly in the bottle. When the cork is popped, the carbon dioxide escapes in the form of Liger’s beloved bubbles. Once poured, bubbles form on several spots on the glass, detach and then rise toward the surface, where they burst, emitting a crackling sound and sending a stream of tiny droplets upward.

More here.