Scientists have finally discovered the secret behind how fizz is made in Champagne: the roughness of the surface of the bubbles and the ability to capture carbon dioxide.
According to a study recently published in the journal Science Advances, the roughness in the bottle particles – such as yeast debris, bacteria, grape cells – acts as a platform for new bubbles to form. And the rougher the surface of the bubble, the more CO2 it can capture and gradually release.
Gérard Liger-Belair, one of the authors of the study and a scientist at the University of Reims in France, has been researching the fizz of Champagne for more than 20 years and believes that “the particle roughness element is crucial for the understanding of the formation and development of bubbles.”
Physicists have discovered that the concentration of carbon dioxide is important in the formation and development of bubbles.
His life was dedicated to his research
The study also highlights how the shape of the champagne bubbles varies depending on the amount of CO2 captured and how it affects the aroma and taste of the champagne.
The findings of this study may not only improve the quality of champagne, but also have applications in the manufacture of other carbonated products, such as soda and beer. “I believe that surface roughness is for all types of bubbles in carbonated products and has applications outside of oenology,” says Liger-Belair.
The secret of producing sparkling champagne lies in the roughness of the surface of the bottle particles, which act as platforms for the formation of bubbles and the capture of CO2. The amount of CO2 in the bubble affects the shape and emissions of the volatile compounds that make up the aroma and flavor of Champagne. The results of the study may also have applications in other carbonated products.
In addition, scientists have found that the concentration of carbon dioxide is important in the formation and development of bubbles. According to Liger-Belair, “If you have a low CO2 concentration, you’ll have large, unseamable bubbles, while a high CO2 concentration will have smaller, more resistant bubbles.”
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The study also revealed that the shape of the bubble was triggered by CO2 changes. When they are released more slowly, the bubbles take on a more rounded and uniform shape, but when released quickly, the bubbles become longer. In this way it affects the perception of the taste and smell of Champagne, as the volatile compounds that make up the aroma can be bought in different ways.
The study revealed that the shape of the bubbles changes in the CO2 released.
Liger-Belair emphasizes that, despite the complexity of fizz in Champagne, science can help determine the quality of sparkling wine. “Champagne is an incredibly complex drink, there are many things that go into its flavor and aroma.” But understanding the physics and chemistry behind the fizz can help us improve the quality of champagne,” he told Eater.
The study introduces new insights into the complexity of fizz in Champagne and how it affects its flavor and aroma. This demonstrates the importance of science in the production of quality food and drink products, and how it can help to improve the quality and taste of products consumed worldwide.
