Video: The science of champagne
By Michelle Clement
This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American
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If you're reading this post, congratulations! You've made it to the end of 2011! You may be going out tonight to ring in the new year with friends and family, and if so, there's a good chance that you'll be sipping some champagne when the clock strikes midnight. Below is another video from Byte Size Science on the science of champagne. Enjoy an overview of how yeast, sugars, carbon dioxide, and Henry's law combine to generate the bubbly texture of this celebratory drink. You'll also see what champagne looks like under a microscope and learn the best way to pour it into your glass.
https://www.youtube.com/watch?v=s-7rx9QVJsA
Image credit: Flickr user Anders Adermark via Creative Commons license.
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