The bubble in the glass: a physico-chemical approach to effervescence & From the bubble to the brain: neuroscience of effervescence
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Description
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.
