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Dr. Michèle Vignes-Adler The Fizzling Foam of Champagne Angewandte Chemie International Edition 52

Version of Record online: 3 DEC 2012 | DOI: 10.1002/anie.201207299

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Bubble, bubble: Why does champagne bubble? Why does it stop bubbling? Does the vintage affect its fizz? Chemistry can answer these and other questions about the wine that is so often associated with celebrations and anniversaries.

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