Happy New Year! How about a big fat mug of champagne? This is Sandra Tsing Loh with the Loh Down on Science. Gerard Liger–Belair from France’s University of Reims wondered: Do bubblier champagnes taste better? With German colleagues, he used mass spectroscopy to analyze bubbles. Bubbles have what Liger-Belair calls an
Continue readingTasty Bubbles
