New research suggests Champagne's bubbles have a lot in common with the sea air.
French researchers used advanced technology to look at sparking wines and the mist they produce. They studied how the tiny bubbles capture and lift the beverage's scent to the air. In the Proceedings of the National Academy of Sciences, they report the bubbles carry the special toasty, fruity aromas of the drink in higher concentrations than exist in the wine itself.
The result? A sniff of the bubbly is more potent than a sip.
A University of Reims Champagne-Ardenne researcher says it's similar to how the bursting bubbles at the sea surface scent the nearby air. The bubbles in the sea drag chemicals along their way through the liquid to the sea surface and finally burst and eject aerosol droplets into the atmosphere.
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