A Lesson in (Champagne) Chemistry

Inspired by the book Lessons in Chemistry by Bonnie Gamut (recently made into a TV series available on Apple TV), my curiosity was eager to find out more about the chemistry of my favourite drink.

Lessons in Chemistry, which inspired this post about champagne chemistry.

Apart from the fact that it is alcohol, with the chemical formula of C2H6O, there is more to the bubbly effervescence and flavours to be explained in chemistry.

Starting with the bubbles, which are made of carbon dioxide, CO2. Each bottle of champagne contains approximately 6.5 times its volume of carbon dioxide gas. 20% of the gas is released through the bubbles, counting for more than 20 million bubbles per glass.

The bubbles contribute to the enjoyment of the champagne not only because of its tingling sensation on the palate. They carry the flavour and aroma compounds from the liquid to the surface, which are released into the air as tiny liquid droplets when the bubbles burst. Note that this is why there is no need to further swirl a glass of champagne before drinking, unlike its wine cousins, which needed more aeration to release the flavours and aroma.

Champagne Chemistry. Illustrated by @TheBubblyGal.

The flavours, aroma and colours are attributed to the many chemical compounds, including phenolic compounds and fatty acids, which are naturally found in grapes, and some transformed through the wine-making and aging processes. There are apparently around 700 different chemical compounds that make up the taste and smell of champagne. The fruitier and lighter aromas are usually the result of a range of natural, usually volatile odiferous compounds.

My favourite creamy and toast aromas come from mostly fatty acids. Note that the compounds pulled up and released by the bubbles are not exactly representative of what constitutes the body. Hence, when talking about aroma and palate, there is a real difference.

Chemical addictives are often added for the wine-making and preservation. The common preservative, sulphur dioxide is sometimes blamed for a rotten smell (especially when a bottle has been just opened, or when its content is truly rotten), and to some people it may trigger certain allergic reactions. But the naturally-occuring sulphur compounds contribute to the chalky or mineral flavours, which are often found in champagne too.

I hope these science facts are fun for a relaxing time with a glass of champagne. Feel free to just pick one fact or two to remember and share, and you will sound like a serious scientist amongst your bubbly friends. If all else fails, it is enough to know that a glass of champagne is a simple formula for good cheers.

References:

The Chemistry of Champagne, Compound Interest

Champagne by the Numbers, Forbes

Where Wine Flavors Come From, Winefolly