It's the tiny bubbles...
Sep. 29th, 2009 01:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsanderson
Flavor and Aroma Rise in Champagne Bubbles
By HENRY FOUNTAIN
Published: September 28, 2009
A tiny bubble can do a lot of work. In the ocean, for example, rising air bubbles in the surf drag certain compounds to the surface. These compounds, called surfactants, have a water-loving end (which stays in the water) and a water-avoiding end (which stays inside the bubble); when the bubbles reach the surface and pop, the surfactants are released. The effect is to concentrate these compounds in the air in the vicinity of the surf. More
