28/07/2025
Bubbles are born in microscopic tubes called lumens, where dissolved CO₂ is released when the bottle is opened due to oversaturation. Only 20% of that gas escapes in the form of bubbles, which carry aromas to the surface. At AMA, the bubble is not just aesthetic — it is central to our research.
Las burbujas nacen en tubos microscópicos llamados lúmenes, donde el CO₂ disuelto se libera al abrir la botella por sobresaturación. Solo el 20 % de ese gas escapa en forma de burbujas, que transportan los aromas a la superficie. En AMA, la burbuja no es solo estética: es clave en nuestra investigación.
Illustration 👉 Uncorked: The science of champagne by Liger‑Belair, G.
