A Toast to the Chemistry of Champagne
You gonna be poppin’ da Cris tomorrow night? You might want to uncork this chemistry lesson, then. From fermentation to the perfect pour, all the science behind the bubbles.
Cue “Tiiiiiiiiny bubbles …”
(by BytesizeScience)
French scientists get paid to pour champagne. I think more people should support booze-related research in the US. Sign me up! I have a bourbon-cancer study in the pipeline!
There's a lot of science out there. I'm Joe, let me be your guide to big science news, wondrous science visuals, analysis-izations and all the otherwise cool science-y things out there, with all the woo and BS filtered out.
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Certified Science Ninja - Member Since 2010
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