Have you ever wondered what makes champagne bubbly? Sure you have. Our friends at Phys.org got the scoop . One of the scientists told Phys.org, "The greatest theoretical significance of this work is to demonstrate, by extensive comparison with nuclear magnetic resonance (NMR) and viscometry measurements, that the diffusion and viscosity in supersaturated multicomponent liquids such as Champagnes can be investigated at various temperatures by standard molecular dynamics simulations." Huh? Translation : A bunch of scientists wanted an excuse to keep an excessive amount of booze in the lab fridge so they come up with important sounding language to fool the rest of us common folk into thinking this work is serious . Regardless, we appreciate it. Here's how it works: First, yeast and sugar are added to flat wine to start a fermentation process Once that happens, an excess of Carbon Dioxide (CO2) is formed. The CO2 reacts with water an ethanol molecules in the wine to hel...
Comments