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It’s all about bubbles

It would appear from newly released research that the bubbles in a glass of fizz do more than titillate the tongue or make you tipsy quicker. Dr Liger-Belair one of the report’s authors admits to a life-long obsession with bubbles. He used an ultra- high resolution mass spectrometer to study the chemical composition of the aerosols emerging from sparkling wines and champagnes.

The researchers found that the bubbles are very rich in the essential flavours of the wine they are bubbling through. It looks like they may transfer flavours and aromas from the bottom of the glass right to the surface. Some of us may have intuitively reasoned this but this research now proves our suspicions to be correct, so breathe in those bubbles!

You can listen to Professor Ligier-Belair explain it here …