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Andreja Lajh
The most connected Slovene (as named by Slovenian magazine Manager in 2008) who is devoted to gastronomy, wines and luxury hotels. Developing relations, communicating (online and printed media) and organising very tasty events. Active mostly in Slovenia, Italy and UK.
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Bubbles that add sparkle to wine

Posted by Andreja / Carpe Diem Club on December 26, 2010 · Leave a Comment

Bubbles add sparkle to wine. How they form, move, and affect our perception of the wine is the subject of the science of champagne. I stumbled on this topic in a review on the chemistry and physics of champagne published in the Journal of Agricultural and Food Chemistry. The review comes from the keyboard of Gérard Liger-Belair, … Read more

Filed under WINE · Tagged with Beverages, Business and Economy, champagne, Chemistry, food, Gérard Liger-Belair, Journal of Agricultural and Food Chemistry, Shopping, sparkling wine, Université de Reims, wine

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Bubbles that add sparkle to wine

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