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Surfaces and interfaces

Surfaces and interfaces

Six secrets of champagne

01 Dec 2015
Taken from the December 2015 issue of Physics World

Popping open a bottle of champagne is one of life’s great delights, but how much do you really know about the science behind this greatest of wines? Gérard Liger-Belair reveals his six favourite champagne secrets

Champagne cork flying out of the bottle
Secrets of champagne. (Courtesy: Shutterstock/Lukas Gojda)
As the festive season approaches, many of us will look forward to popping open a bottle of champagne

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Gérard Liger-Belair is at the University of Reims Champagne-Ardenne, France, where he studies the physical chemistry of bubbles in carbonated drinks and consults for several champagne houses, e-mail gerard.liger-belair@univ-reims.fr. He is also the author of Uncorked: the Science of Champagne (2013 Princeton University Press)
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