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Sensing & Measurement

Photonics reveals the secrets of champagne

Wall Street Journal
18 December 2009

There are 20 million bubbles in a bottle of champagne and every one of them alters the taste, scent and fluid dynamics of the sparkling wine, say researchers studying the chemistry of carbonation and the physics of fizz.

During centuries of artisanal trial and error, winemakers had learned surprisingly little about how a sparkling wine's most active ingredient affected its chemistry of aroma and flavor. To understand the essence of its effervescence, researchers analyzed champagne bubbles with mass spectrometry, laser tomography and high-speed microphotography.

Full story from the Wall Street Journal