blog de recortes do João Lopes
First, it is made into a wine from grapes exclusive to the Champagne region east of Paris. Then a tiny quantity of yeast, plus sugar to feed it, is added.
The bottle is stored upside down and rotated daily so that the fermentation deposit slides to the neck, which is then frozen, forming a plug of sediment that is then withdrawn. The bottle is secured by a cork and wire cage, and allowed to mature.
When you pour a glass of it, you are also releasing a fluid with two million bubbles, which is where the fun science begins.
How bubbles form, rise and cluster in the glass will determine the champagne’s visual allure.
As you bring the glass closer to your mouth, the bursting of bubbles at the surface will release tiny droplets to your face and aromatic molecules to your nose, adding a discreet, sensual feel.
And when you take a sip, those bubbles will sculpt the “feel” of the wine—too many are unpleasant, too few are disappointing—and activate carbon-dioxide receptors on the tongue to send tiny signals of excitement to the brain. Champagne physicist reveals the secrets of bubbly (via explore-blog)