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The true value of champagne bubbles

September 29 2009

French scientists have scientifically proved the need for the bubbles in champagne, as well as the corresponding glasses, causing their appearance. As a result of their research, they proved that it is in the vials containing all the taste of the drink.

"In the past, we thought that carbon dioxide in the bubbles attach blame acidic flavor and lightly tickled the tongue, but this study showed that more complicated than that" - says one of the authors of the study Jami Goode.

In fact chemical analysis confirmed that the vesicles contain 30 times more chemical compounds that determine the taste of champagne than in the rest of the fault, writes "Komsomolskaya Pravda".

Glasses elongated, in turn, too, not just a tribute to tradition. This form allows more bubbles rise to the surface, which makes the drink more saturated.

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