{"id":1185,"date":"2009-09-29T12:48:08","date_gmt":"2009-09-29T16:48:08","guid":{"rendered":"http:\/\/quotulatiousness.ca\/blog\/?p=1185"},"modified":"2009-09-29T13:09:44","modified_gmt":"2009-09-29T17:09:44","slug":"calling-it-bubbly-is-highly-appropriate","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2009\/09\/29\/calling-it-bubbly-is-highly-appropriate\/","title":{"rendered":"Calling it &#8220;bubbly&#8221; is highly appropriate"},"content":{"rendered":"<p>According to a recent study, the <a href=\"http:\/\/news.bbc.co.uk\/2\/hi\/science\/nature\/8279073.stm\" target=\"_blank\">bubbles in Champagne<\/a> do more than just tickle your nose:<\/p>\n<blockquote>\n<p>Research shows there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink.<\/p>\n<p>Wine experts say the finding changes completely our understanding of the role of bubbles in sparkling drinks.<\/p>\n<p>The study is reported in the journal Proceedings of the National Academy of Sciences (PNAS).<\/p>\n<p>Commenting on the research, Dr Jamie Goode, founder of wineanorak.com, said: &#8220;In the past, we thought that the carbon dioxide in the bubbles just gave the wine an acidic bite and a little tingle on the tongue, but this study shows that it is much more than this.&#8221;<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>According to a recent study, the bubbles in Champagne do more than just tickle your nose: Research shows there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink. Wine experts say the finding changes completely our understanding of the role of bubbles in sparkling drinks. The [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[16,131],"tags":[305],"class_list":["post-1185","post","type-post","status-publish","format-standard","hentry","category-science","category-wine","tag-champagne"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-j7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/1185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=1185"}],"version-history":[{"count":1,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/1185\/revisions"}],"predecessor-version":[{"id":1186,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/1185\/revisions\/1186"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=1185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=1185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=1185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}