Champagne — with its great aroma and fizz — is seductive. Yet the factors that make it tasty are unknown to many.
The key determiner of a champagne's taste is the bubble formed by so many neuro-physico-chemical processes that manifest as fizz on the surface, according to a new study
These aspects are well-discussed in an article coming up in the special issue of EPJ Special Topics due in early January.
In an article, Gérard Liger-Belair explains the metamorphosis of the gas in each bubble with an illustration.
Studies have long asserted the importance of neuro-physico-chemical mechanisms behind bubble formation as the key to aroma release and perception of flavor.
Belair says the unique taste of champagne flows from a complex interplay of the carbon dioxide and volatile organic compounds which are the aroma agents in the champagne bubbles. Other factors that influence taste are temperature, bubbling rate, and glass shape.
According to Liger-Belair, the gas originates from the yeast-based fermentation of grapes, followed by nucleation and generation of gaseous carbon dioxide bubbles in the champagne container. The model also narrates how carbon dioxide formed within the sealed bottle stays in equilibrium until the cork is popped.
Champagne's French Connection
The nomenclature "Champagne" basically denotes a region in the northeastern part of France. Interestingly, the French have been calling all their wines champagne since centuries and it was validated in the Treaty of Madrid of 1891 and Treaty of Versailles later on.
The making of traditional champagne involves Methode Champenoise, starting with grapes being subjected to primary fermentation. The resulting acidic brew is blended and bottled with yeast and sugar for secondary fermentation to get bubbles in champagne.
The sugar and new yeast make the "lees" followed by a preservation process to make wine "age on lees" for at least 15 months with mandatory horizontal storage.
Once ageing is over, the bottles are turned upside down so that the lees settle to the bottom and the bottles can be opened to remove the yeast residue before adding sugar to sweeten the champagne and cork is slipped onto the bottle.
Bubbly For Every Celebration
Reflecting on the significance of champagne as a star in the parties of the erstwhile royal and aristocrats of Europe, Kolleen M. Guy, associate professor of history at the University of Texas says the bubbly wine is historically linked with high profile parties. Drinking champagne to mark special occasions and spicing up celebrations had been a practice in most royal courts of Europe in later 18th century, where the expensive drink was a status symbol.
"Royalty loved the novelty of sparkling line. It was said to have positive effects on women's beauty and man's wit," said Guy.
After the French Revolution, it became a part of the secular rituals, Guy adds. That is how the lighter drink came to be associated with weddings and religious events.
