Monday, May 30, 2011
Champagne like Ocean
Researchers found surfactant (molecular compounds) concentrations higher at the surface of a glass of champagne than in the champagne itself.
In ocean air, surfactants are dragged along with bubbles in ocean waves. When bubbles burst, the surfactants break into aerosols that give ocean air its odor. A champagne glass is a small "ocean," but the bubbles bring more pleasing aerosols to the surface.