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08-Jul-2016
With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. There’s a lot more to the bubbles than you might think, and this post picks apart some of the chemical compounds involved.
The obvious chemical contributor that causes the bubbles to appear in champagne in the first place is carbon dioxide, which originates from the fermentation process. Champagne is unusual amongst wines, in that it undergoes two fermentations – one before bottling, and one in the bottle before it is drunk. The second fermentation produces the carbon dioxide and ethanol that are vital for the finished product.
2018’s biggest science stories
As we head into 2019, it’s time to take a look back at some of the biggest science news stories over the past year. This year’s science news featured water on Mars, the effects of e-cigarettes, new types of isomerism and bonding, and more! 2018 saw a number of significant discoveries in sci ... more
Unleashing our immune systems against cancer
The first of the 2018 Nobel Prizes is awarded. The 2018 Nobel Prize in Physiology or Medicine was awarded to James P. Allison and Tasuku Honjo for their discovery of cancer therapy by stimulating the immune system to attack tumour cells. This graphic takes a look at the prize-winning research. more
The creation of tools made from laser light
After the Nobel Prize for Physiology or Medicine has been awarded, it is physics' turn. The 2018 Nobel Prize in Physics was awarded to Arthur Ashkin, Gérard Morou and Donna Strickland for their pioneering innovations in the field of laser physics. Strickland is only the third woman to recei ... more
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