Researchers came up with a proof that the carbon dioxide bubbles carry the taste of the champagne on their trip through the glass and release their aerosol when they explode on the surface; thus, they contribute considerably to the champagnes taste.
With a mass spectrometer and slow-motion photography, researchers documented every single detail and are now presenting their results in the Proceedings of the National Academy of Sciences of the United States. The research project was headed by Gerard Liger-Belair from the University of Reims.
"We were inspired by what happens underwater in the sea", explains Gerard Liger-Belair about the source of the survey and continues: "When looking at it in a conceptual way, the rising carbon dioxide bubbles in bubbly or champagne look are very similar to what happens underwater in the sea. In the same way as marine aerosol gases rise to the sea level and then explode there, champagne aerosol aromas rise to the surface, and we can smell it. Taking into consideration the 100 million bubbles in a 0.75 liter bottle, the aerosol gases that it contains is an essential fundament of taste." (aw-yoopress / translator c.siegel)