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

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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

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

Cieplak-Mayr von Baldegg's work in media spans documentary television, advertising, and print. As a producer in the Viewer Created Content division of Al Gore's Current TV, she acquired and produced short documentaries by independent filmmakers around the world. Post-Current, she worked as a producer and strategist at Urgent Content, developing consumer-created and branded nonfiction campaigns for clients including Cisco, Ford, and GOOD Magazine. She studied filmmaking and digital media at Harvard University, where she was co-creator and editor in chief of H BOMB Magazine.

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