“As midnight approaches on December 31, champagne corks will be popping around the world to usher in the new year. But how do you define a particular kind of fizz? The new science of “blaseology” hopes to find out.
“The aim was to find a way of slowing down the formation of bubbles in sparkling wine so it would stay fresh for longer.
“A group of physicists and chemists came together in France, the home of champagne, to work on the problem.
“They’ve named their new branch of science “blaseology” – the science of bubbles.”
Read more: DW.DE
The science of bubbles… Eh, why not?
