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Issue 11, 2008
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Recent advances in the science of champagne bubbles

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The so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO2-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This critical review summarizes recent advances obtained during the past decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with champagne and sparkling wines. Those phenomena observed in close-up through high-speed photography are often visually appealing. Let’s hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena (51 references).

Graphical abstract: Recent advances in the science of champagne bubbles

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Article information

08 Jul 2008
First published
05 Sep 2008

Chem. Soc. Rev., 2008,37, 2490-2511
Article type
Critical Review

Recent advances in the science of champagne bubbles

G. Liger-Belair, G. Polidori and P. Jeandet, Chem. Soc. Rev., 2008, 37, 2490
DOI: 10.1039/B717798B

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