Champagne owes its taste to the finely tuned quality of its bubbles

(Springer) Ever wondered how the fate of champagne bubbles from their birth to their death with a pop enhances our perception of aromas? These concerns, which are relevant to champagne producers, are the focus of a special issue of EPJ Special Topics, due to be published in early January 2017 -- celebrating the 10th anniversary of the publication. Thanks to scientists, champagne producers are now aware of the neuro-physico-chemical mechanisms responsible for aroma release and flavor perception.