Champagne owes its taste to the finely tuned quality of its bubbles: scientists
Friday, December 23, 2016 - 00:31
in Mathematics & Economics
Ever wondered how the fate of champagne bubbles from their birth to their death with a pop enhances our perception of aromas? These concerns, which are relevant to champagne producers, are the focus of a special issue of European Physical Journal Special Topics, due to be published in early January 2017—celebrating the 10th anniversary of the publication.