Champagne bubbles in the news
A scientific paper in journal PNAS (Proceedings of the National Academy of Sciences USA), published tomorrow morning (embargoed until 8pm today), looks at the nature of the bubbles in Champagne and sparkling wines.
As they rise to the surface, they aerosolize, carrying very fine droplets bearing flavour molecules, which we can then smell. The authors of this paper identified the compounds present in these fine aerosols, showing that they are important in the perception of fizz.
There's a nice BBC news story on this here, which I contributed to.
The actual research paper is:
Gerard Liger-Belair, Clara Cilindre, Regis D. Gougeon, Marianna Lucio, Istvan Gebefugi, Philippe Jeandet, and Philippe Schmitt-Kopplin 2009 Unraveling different chemical fingerprints between a champagne wine and its aerosols. PNAS 106: 16545–16549