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Science of Cooking: Sparkling Science: Champagne (Webcast)
Running Time:
00:52:14
00:52:14
Learn how sparkling wine is made, what makes it different from still wine, and where all those little bubbles come from! We reveal how to open a bottle without touching the cork, as well as the best way to keep the bubbles in the bubbly. Join our special guests, Stanford chemistry professor Dick Zare, and French enologist Michel Salgues, winemaker at Roederer Estates in California, as we explore the science of tiny bubbles.
Project: Accidental Scientist: Science of Cooking | Browse All
Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: dick zare, bubbles, science of champagne, science of sparkling wine, air pressure, opening a champagne bottle, condensation, fog, gases, carbonation, carbonated beverages, gravity, air resistance, drag force, terminal velocity, surface tension, carbon dioxide, equilibriu
Project: Accidental Scientist: Science of Cooking | Browse All
Date: December 28, 2002
Format: Demonstration / Activity
Category: Everyday Science
Subject(s): Chemistry
Keywords: dick zare, bubbles, science of champagne, science of sparkling wine, air pressure, opening a champagne bottle, condensation, fog, gases, carbonation, carbonated beverages, gravity, air resistance, drag force, terminal velocity, surface tension, carbon dioxide, equilibriu
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Webcasts made possible through
the generosity of the Gordon and Betty Moore Foundation, The Jim Clark
Endowment for Internet Education, the McBean Family Foundation,.and the Corporation for Educational Networks Initiatives in California (CENIC).  |
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