Cover Image: January 2003 Scientific American Magazine See Inside

The Science of Bubbly [Preview]

Scientists study the nose-tickling effervescence of champagne-- an alluring and unmistakable aspect of its appeal

By Gérard Liger-Belair















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Pop open a bottle of champagne and pour yourself a glass. Take a sip. The elegant surface fizz--

a boiling fumarole of rising and collapsing bubbles--


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