Cracking the Mystery of Champagne Bubbles: Scientists Reveal the Secret

Researchers at Brown University and the University of Toulouse have discovered that the unique bubbles in Champagne are due to surfactants, which help reduce the tension between the liquid and gas bubbles, making for a smooth rise to the top. The straight-laced rise also enhances its taste. The research has economic and societal value, as understanding how bubbles cluster can help with technologies that use bubble-induced mixing, such as aeration tanks at water treatment facilities, and explain ocean seeps.