![Photo By Niels Noordhoek (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons](http://www.academicwino.com/wp-content/uploads/2013/04/Champagne_pop_The_Academic_Wino.jpg)
Often times, scientific research articles have implications for applications into the real world—for example, on Monday, I posted an article on examining 2D-COS as a possible screening method for smoke taint in wine. The results of the study had significant…
![By ori2uru (originally posted to Flickr as champagne tower) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons](http://www.academicwino.com/wp-content/uploads/2012/12/Champagne-tower-The-Academic-Wino.jpg)
In celebration of the New Year, we’ll once again focus our blog posts on current research related to Champagne/sparkling wine! Briefly, the bubbles in Champagne and other sparkling wine beverages are created by trapped CO2 molecules during the secondary fermentation…
![By Jon Sullivan/PDPhoto.org [Public domain], via Wikimedia Commons](http://www.academicwino.com/wp-content/uploads/2012/12/Champagne-The-Academic-Wino.jpg)
In the spirit of the upcoming New Year, we’ll focus the next few blog posts on sparkling wine/Champagne! There are several different methods for producing sparkling wine, including the traditional method and the Charmat method. The traditional method, also known…
With the new year arriving in a couple of days, what better than to finish off 2011 with an article discussing sparkling wine! http://i956.photobucket.com/albums/ ae43/kfwritesbooks/champagne-toast.png As many of you know, sparkling wine is created when a still wine undergoes an…
