Bubbles hold the flavour of fizz

It's the bubbles that give Champagne its flavour confirming the long-held view that Champagnes with a fine and persistent mousse, or stream of bubbles, are of a higher quality. In research at the University of Reims its been found that the bubbles can contain up to 30 times more flavour than the wine itself and have a very different chemical fingerprint. The mousse acts as a flavour delivery system with the rising and collapsing bubbles releasing aroma compounds on a continuous cycle. Scientists liken the effect to a paternoster lift for bubbles instead of people. The lift moves in a loop without stopping for people to get on and off at any level they like!