Researchers exploring the chemistry of sparkling wine are turning to the food industry for alternatives

How to tell when bubbly goes bad before popping the cork

By American Chemical Society Montserrat Riu-Aumatell, Ph.D.—— Bio and Archives--February 5, 2014

Health and Medicine | Comments | Back To Full Article

In the rare case that New Year’s revelers have a bottle of leftover bubbly, they have no way to tell if it’ll stay good until they pop the cork and taste it at the next celebration. But now scientists are reporting a precise new way for wineries — and their customers — to predict how long their sparkling wines will last. The study appears in ACS’ Journal of Agricultural and Food Chemistry.

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