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>surfactant molecules (mainly fatty acids) give champagne its flavor Obviously that explanation is a gross oversimplification of what champagne flavor is, but

>surfactant molecules (mainly fatty acids) give champagne its flavor Obviously that explanation is a gross oversimplification of what champagne flavor is, but could result in a novel way to evaluate/taste a glass of champagne by looking for the quality of bubble chains in it

cronix 4y ago
Maybe, but you'd first have to know if the glass is nucleated to know if it was the glass producing the chain or the drink. The nucleated classes have tiny ridges on the bottom of the glass which causes the CO2 to come out of suspension and leave a chain of bubbles coming from the same spot. I have some nucleated cider glasses. It's pretty cool to watch. > Put simply, nucleated glasses contain markings on the base (that are very often branded) to aid in nucleation. These markings are actually tiny pits known as points of nucleation. Due to their shape, these points cause gas within drinks to be released with greater ease. As a result, carbonated drinks produce more bubbles and the taste and aroma of drinks are amplified. All manner of drinks can benefit from a nucleated glass. https://allinonemerchandise.co.uk/what-is-a-nucleated-glass/ https://allinonemerchandise.co.uk/what-is-a-nucleated-glass/ Video of side by side comparison using beer: https://www.youtube.com/watch?v=lGgbEMDnzKc https://www.youtube.com/watch?v=lGgbEMDnzKc
- aidenn0 4y ago
  Non nucleated glasses can still create stable bubbles due to things like dust stuck to the glass.
kergonath 4y ago
> Obviously that explanation is a gross oversimplification of what champagne flavor is, but could result in a novel way to evaluate/taste a glass of champagne by looking for the quality of bubble chains in it It is not novel, it’s part of how champagne is tasted. It includes the size of the bubbles, their quantity, how close they are to each other in a chain. Fancy glasses are etched so the chains form some patterns for visual interest.

cronix 4y ago

Maybe, but you'd first have to know if the glass is nucleated to know if it was the glass producing the chain or the drink. The nucleated classes have tiny ridges on the bottom of the glass which causes the CO2 to come out of suspension and leave a chain of bubbles coming from the same spot. I have some nucleated cider glasses. It's pretty cool to watch. > Put simply, nucleated glasses contain markings on the base (that are very often branded) to aid in nucleation. These markings are actually tiny pits known as points of nucleation. Due to their shape, these points cause gas within drinks to be released with greater ease. As a result, carbonated drinks produce more bubbles and the taste and aroma of drinks are amplified. All manner of drinks can benefit from a nucleated glass. https://allinonemerchandise.co.uk/what-is-a-nucleated-glass/ https://allinonemerchandise.co.uk/what-is-a-nucleated-glass/ Video of side by side comparison using beer: https://www.youtube.com/watch?v=lGgbEMDnzKc https://www.youtube.com/watch?v=lGgbEMDnzKc

aidenn0 4y ago
Non nucleated glasses can still create stable bubbles due to things like dust stuck to the glass.

kergonath 4y ago

> Obviously that explanation is a gross oversimplification of what champagne flavor is, but could result in a novel way to evaluate/taste a glass of champagne by looking for the quality of bubble chains in it It is not novel, it’s part of how champagne is tasted. It includes the size of the bubbles, their quantity, how close they are to each other in a chain. Fancy glasses are etched so the chains form some patterns for visual interest.