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.