The physics of Champagne

12.30.2016

Apart from creating the pleasant feeling on our tongues, Champagne's effervescence plays a key role in the release of aromas into the air. A team of researchers in France have studied the physics of Champagne's tiny gas bubbles.

About this video

Original title:

Champagne, an ocean of bubbles

Production year:

2015

Length:

5 min 31

Director:

Marcel Dalaise

Producer:

CNRS Images

Speaker(s) :

Gérard Liger-Belair

Equipe Effervescence, Champagne et Applications
Groupe de Spectrométrie Moléculaire et Atmosphérique
CNRS / Université de Reims Champagne-Ardenne