The presence of a constant stream of small bubbles rising upwards is considered to be a sign of high-quality champagne. However, recent studies have made adjustments to this statement. According to them, it is bubbles of a large size that have a beneficial effect on the taste of the famous New Year’s drink.
It is worth recalling that the bubbles are dissolved carbon dioxide, which is formed in the wine during the second stage of fragmentation in the clogged bottle. When the bottle is opened, the gas escapes outward with a characteristic cotton, and sometimes in the form of a jet of foam.
Scientists from the University of Reims, led by Professor Gerard Liger-Beler, found that the presence of large bubbles of about 3.4 mm on the surface dramatically increases the release of aerosols. This means that important aromatic compounds, giving the champagne a unique taste and smell, “hit” in the nose with the first gulp.
On average, there are about a million bubbles in the glass . Using high-speed imaging and imaging, scientists studied their behavior. At the moment when the bubble bursts, a cavity is formed that stretches and deforms adjacent bubbles, creating a pattern similar to flower petals.
According to Professor Liger-Beler, the size of the bubbles can vary from 0.4 to 4 mm in diameter. Their size can be influenced by the viscosity of the drink, the shape and size of the glass. It was found that at a bubble size of 1.7 mm radius, the greatest number of drops emitted to the surface is formed.
The results of the research, according to Liger-Beler, will help winemakers significantly improve the taste of sparkling wines.