A team of Europeans finds that the bubbles in
sparkling wine drag compounds that active smell
receptors to the surface of the sparkling wine and
then shoot them upward where a taster can easly
encounter them.
The thing is, when the bubble burst the consentrate surface
active compounds are thrown several cm into the headspace,
where they can meet a taster notril's.
1-What do you think about this article?
I think this is not very important compared with others articles but
in this article you have to think about it because is not that easy, how
to know about this, you have to think.
2-how did the smell cames out the drink?
Tuesday, September 29, 2009
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`This is really interesting but weird ,,,, so its really the bubbles in champagne that make it smell good...? i must investigate
ReplyDeleteIt is very if it's realy that bubbles make champagne smell good it is fun...
ReplyDeleteThis article was good Jose! i did not know that the bubbles made the smell. You just have to figure out why.
ReplyDelete