GLOBAL: Bursting bubbles hold key to Champagne aroma - scientists

By | 30 September 2009

Rising and bursting bubbles are the vehicles that help drinkers to pick up aromas in Champagne and sparkling wines, a team of scientists has said.

Scientists found that aroma is released by bubbles rising through the drink and bursting just above the surface.

The findings, published in the latest edition of the journal Proceedings of the National Academy of Sciences (PNAS), improve the industry's knowledge of how aroma is given off by sparkling beverages.

"Rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of Champagne," write the scientists, who were led by Gérard Liger-Belair, of Reims University in the heart of France's Champagne region.

The team used an ultra-high resolution mass spectrometer to detect the chemical components given off by bubbles bursting on the surface of Champagne.

For the full study, click here.

To hear Gérard Liger-Belair talking about the research on the BBC Radio 4's Today Programme, click here.

Sectors: Wine

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GLOBAL: Bursting bubbles hold key to Champagne aroma - scientists

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