http://blogs.discovermagazine.com/80beats/2009/09/29/fabulous-fizz-how-bubbles-make-champagne-burst-with-flavor/ Mon, 22 Apr 2013 21:34:00 +0000 hourly 1 http://wordpress.org/?v=3.4.2 http://blogs.discovermagazine.com/80beats/2009/09/29/fabulous-fizz-how-bubbles-make-champagne-burst-with-flavor/#comment-12220 YouRang Wed, 30 Sep 2009 14:53:58 +0000 http://blogs.discovermagazine.com/80beats/?p=3669#comment-12220 This isn't the point of this article; but acidity also changes the taste of bipolar ions, drawing charge from the alkaline end. So it's not really true that carbonic acid only adds bite to the taste. (All water (even filtered) tastes like mold at room temp to us super tasters; but seltzer is drinkable at room temp but is also even better cold.) I might add that those bubbles are also going to burst in your mouth freeing up flavor into the aroma sensors in the back of your nasal passages. This experiment should have been obvious (at least to people who have drunk Vernor's ginger ale). Most people choke on bringing fresh Vernor's to their mouths; but flat Vernor's (if you like the taste) won't tickle your nasal cavity. This isn’t the point of this article; but acidity also changes the taste of bipolar ions, drawing charge from the alkaline end. So it’s not really true that carbonic acid only adds bite to the taste. (All water (even filtered) tastes like mold at room temp to us super tasters; but seltzer is drinkable at room temp but is also even better cold.) I might add that those bubbles are also going to burst in your mouth freeing up flavor into the aroma sensors in the back of your nasal passages.
This experiment should have been obvious (at least to people who have drunk Vernor’s ginger ale). Most people choke on bringing fresh Vernor’s to their mouths; but flat Vernor’s (if you like the taste) won’t tickle your nasal cavity.

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