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Bubbly Really Is All About the Bubbles

Fizzy bits hold up to 30 times the flavor as rest of drink, study finds

By Kevin Spak,  Newser Staff

Posted Sep 29, 2009 1:21 PM CDT

(Newser) – It turns out the bubbles are indeed the most important part of “the bubbly.” According to a new study, most of a champagne’s flavor comes from its bubbles, which contain up to 30 times more flavorful chemicals than the rest of the drink. It’s a watershed finding, wine experts tell the BBC, and it proves that glasses like flutes, which encourage more bubbles to rise, are essential to the experience.

“In the past, we thought that the carbon dioxide in the bubbles just gave the wine an acidic bite and a little tingle on the tongue,” one connoisseur says. “This study shows that it is much more than this.”

Champagne's flavor is all in the bubbles, according to a new study.
Champagne's flavor is all in the bubbles, according to a new study.   (Shutterstock)
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COMMENTS
Showing 3 of 3 comments
thejoint00
Sep 30, 2009 7:10 AM CDT
stimulus package at work.
Unaffiliated
Sep 29, 2009 8:29 AM CDT
This kind of criticism of science never holds up. Science is about going to the edges of what we know about the world around us and pushing those edges back a bit. Sometimes, we find something really amazing once that edge has been moved. Sometimes, we find something with only marginal utility. Sometimes, we find something that will save millions of lives.
pwnage
Sep 29, 2009 6:42 AM CDT
No kidding. Ever taste flat Champagne the next day?

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