Lab Manager | Run Your Lab Like a Business


The Science of Champagne Fizz: How Many Bubbles Are in Your Bubbly?

by American Chemical Society
The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated — it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist has now closely examined the factors that affect these bubbles, and he has come up with an estimate of just how many are in each glass. The report appears in the American Chemical Society The Journal of Physical Chemistry B.