Tiny Bubbles - like a million of them. or Chaotic bubbling and nonstagnant foams.
Leave it to the French to have a scientist who is paid to count bubbles - in champagne. Meet G. Liger-Belair, from Equipe Effervescence, Champagne et Applications, Groupe de Spectrométrie Moléculaire et Atmosphérique (GSMA), UMR CNRS 7331, UFR Sciences Exactes et Naturelles, Université de Reims Champagne-Ardenne , BP 1039, 51687 Reims Cedex 2, France.
If you need proof of the French obsession on bubbles - look no further than Mssr Liger-Belair and his dozens of published scientific papers on this critical subject. Titles like :
Unraveling the evolving nature of gaseous and dissolved carbon dioxide in champagne wines: a state-of-the-art review, from the bottle to the tasting glass.
Is the wall of a cellulose fiber saturated with liquid whether or not permeable with CO2 dissolved molecules? Application to bubble nucleation in champagne wines.
Flow patterns of bubble nucleation sites (called fliers) freely floating in champagne glasses.
CO2 volume fluxes outgassing from champagne glasses: the impact of champagne ageing.
Time to pop one and contemplate. We recommend Gonet Medefille Blanc du Noirs. $55 / $46.76 at the shop for members