By ROBERT LEE HOTZ
- In The Proceedings of The National Academy of Sciences, an international research team reported on "Unraveling different chemical fingerprints between a champagne wine and its aerosols."
- In Science, researchers explored the biochemistry and genetics behind "The Taste of Carbonation."
- In Chemical Society Reviews, a French champagne chemist discusses "Recent Advances in the Science of Champagne Bubbles."
- In the Journal of Agricultural and Food Chemistry, researchers reviewed "The Physics and Chemistry Behind the Bubbling Properties of Champagne and Sparkling Wines."
- Writing team Don and Petie Kladstrup cover the history of champagne and its region in "Champagne: How the World's Most Glamorous Wine Triumphed over War and Hard Times."
- University of Reims physics professor Gerard Liger-Belair explores the scientific reasons for the behavior and taste of sparkling wines in "Uncorked: The Science of Champagne."