The bubble in the glass: a physico-chemical approach to effervescence & From the bubble to the brain: neuroscience of effervescence
Presented by
Description
On average, almost a hundred sparkling wine corks are popped every second around the world. For some years now, sparkling wines and bubbly drinks in the broadest sense have been enjoying unprecedented growth. The waltz of the bubbles that shake your glass is no stranger to this incredible craze. Effervescence gives rise to a host of phenomena of unsuspected complexity, awakening all your senses. Here's an overview of the physico-chemical processes involved in tasting effervescent wine, from uncorking the bottle to the bursting of a bubble, including the essential role of the glass in tasting.
How can a simple molecule of carbon dioxide transform and magnify a still wine? Behind the magic of the bubbles in the glass, how does the perception of effervescence balance and interact with the other sensory dimensions of wine? With neurobiologist Gabriel Lepousez, let's delve into our brains, our senses and our emotions to shed light on all the sensory and emotional powers of effervescence.
