A group of researchers from Europe have discovered that bubbles from Champaign not only tickle your nose but form a mist that carries the aroma to the drinker. “I love the idea that such a wonderful and subtle mechanism acts right under our nose during Champagne tasting. In a single Champagne glass, there is as much food for the mind as pleasure for your senses,” said one of the researchers, Gerard Liger-Belair of the University of Reims Champagne-Ardenne in France.
The scientists discovered that the chemicals that impart the special fragrances of Champaign are brought to the surface within the bubbles than in wine itself. And according to these scientists they claim that the new discoveries could mean that Champaign smells better than it tastes. However, they refrained from confirming the stating that they are not experts in the field of smell and taste and therefore are not competent enough to make that distinction.
That being said it is great discovery, made possible by modern technology. The scientists used high resolution mass spectrometry in Champagnes and sparkling wines and the bubbles and mist that they produce.
