Université de Reims Champagne-Ardenne, CNRS, GSMA, Reims, France.
Université de Reims Champagne-Ardenne, CNRS, GSMA, Reims, France.
Food Res Int. 2024 Sep;191:114678. doi: 10.1016/j.foodres.2024.114678. Epub 2024 Jul 2.
From uncorking the bottle to the bursting of bubbles in the glass, the science behind the tasting of champagne and other sparkling wine is both traditional and at the forefront of modern developments. The strong interaction between the various parameters at play in a bottle and in a glass of sparkling wine has been the subject of study for around two decades. Indeed, sparkling wine tasting is often seen as the pinnacle of glamor and frivolity for most people, but it should also be considered as a fantastic playground for chemists and physicists to explore the subtle science behind this centuries-old drink, whose prestige today goes well beyond the borders of Champagne and France. This article offers an overview of the physicochemical processes that mark a tasting of champagne or sparkling wine in the broad sense, from the cork popping out of the bottleneck to the formation and bursting of bubbles in your glass, including the choice of the glass and how to serve and drink the wine correctly.
从打开瓶子到玻璃杯中气泡的破裂，香槟和其他起泡酒的品尝背后的科学既具有传统性，又处于现代发展的前沿。在一瓶和一杯起泡酒中起作用的各种参数之间的强烈相互作用已经成为大约二十年来的研究课题。事实上，对于大多数人来说，起泡酒品尝通常被视为魅力和轻浮的巅峰，但它也应该被视为化学家们探索这种具有数百年历史的饮料背后微妙科学的绝佳场所，如今，这种饮料的声誉远远超出了香槟和法国的边界。本文概述了从瓶颈中弹出软木塞到玻璃杯中气泡的形成和破裂的广义香槟或起泡酒品尝过程中的物理化学过程，包括玻璃杯的选择以及如何正确地侍酒和饮酒。
