There Are Roughly Roughly 2 Million Bubbles in 1 Glass of Champagne

A French scientist has spent the past 15 years studying the physics of his country's most famous beverage. 

Gérard Liger-Belair, a scientist at the University of Reims in France, has spent the past 15 years studying the physics of his country's most famous beverage. He even wrote a book on the subject, Uncorked: The Science of Champagne. In this short segment from AFP, Liger-Belair explains how adding different amounts of sugar during fermentation results in different levels of carbonation. The goal? Smaller bubbles --  the secret to better champagne. For answers to more burning questions, including what kind of glass is best for bubbles, and what Liger-Belair does with all that leftover champagne, check out this article from AFP. Here's one tip: plastic's not as good as glass -- something to consider if you were planning to pour your sparkling wine into a red Solo cup this evening. 

Via the delightful science blog, Fuck Yeah Fluid Dynamics

Kasia Cieplak-Mayr von Baldegg is the executive producer for video at The AtlanticMore

Cieplak-Mayr von Baldegg joined The Atlantic in 2011 to launch its video channel and, in 2013, create its in-house video production department. She leads the development and production of original documentaries, interviews, and other video content for The Atlantic. Previously, she worked as a producer at Al Gore’s Current TV and as a content strategist and documentary producer in San Francisco. She studied filmmaking and digital media at Harvard University.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus