Scientists perfect bubbles in champagne
legend goes, bubbles were key to the drink's appeal. Hundreds of
years later scientists are still working on the bubbles.
The long train of tiny, rising bubbles is the key to the drink's flavour and aroma, experts say. And the smaller the bubbles, the better, according to researchers at the university of Reims in the heart of champagne territory in France.
"Our ultimate goal is to create smaller bubbles in champagne wines," said Gérard Liger-Belair, an associate professor at Reims university.
The reason smaller bubbles make better champagne is essentially because there are more bubbles available to release the flavour and aroma.
The little bubbles pick up flavour and aroma molecules during their ascent, pulling them along until the bubbles literally explode onto the surface of the liquid, creating the sensory 'fireworks' that are generally associated with a good tasting, refreshing champagne.
The scientific explanation of why smaller bubbles make better champagne is a bit more involved. "We must first understand each and every parameter that could control bubble growth," said Liger-Belair.
An excessive amount of carbon dioxide is the main factor responsible for bubble growth in carbonated beverages, whether produced naturally via fermentation or added artificially. But other factors also play a role in bubble formation, including the degree of diffusion of carbon dioxide within the liquid.
In order to test the extent to which diffusion influences bubble formation, Liger-Belair measured carbon dioxide concentrations inside equal quantities of five different beverages: champagne, sparkling wine, beer, soda and carbonated water. He found that even though champagne and its close relative, sparkling wine, had about the same diffusion measurement for carbon dioxide, their bubble sizes were significantly different.
Contrary to expectations, the diffusion of the carbon dioxide was not the main factor determining bubble size in champagne, although it did play a major role in the formation of bubbles in the other beverages, said Liger-Belair.
Based on this study, Liger-Belair claims that other chemical components that are dispersed throughout champagne, including dissolved salts, carbohydrates, and minerals, play a bigger role than previously believed in the formation of its uniquely small bubbles.
Liger-Belair is aiming to use his recent findings, combined with future studies, to develop a more comprehensive computer model of the factors that determine champagne bubble formation in order to create the 'perfect little bubble'.
Full findings are published this week in the 17 December issue of the Journal of Agricultural and Food Chemistry, published by the American Chemical Society.
