A tad off topic.
However, I was bemused to read today that some scientists have spent time and money studying the bubbles champagne.
Their conclusion?
Their research, reported in the journal Proceedings of the National Academy of Sciences (PNAS), showed that 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.
For fark's sake!
I could have told them that for a very modest fee.
Haven't these people ever tried drinking flat champagne, flat coke, flat G&T, flat vodka and coke or flat lager?
All of which are absolutely foul without the bubbles.
Who on earth funded this colossal waste of time an money?
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Ken
ReplyDeleteMaybe we should commission a study to find out why the air in the heads of socailist poloticians does not have the same positive effect as bubbles in sparkling drinks.
Who funded it? Well, that would be you and I. Our tax dollars at work.
ReplyDeleteIn answer to your question Ken as to whom is paying, I suspect we all are....I cannot believe a commercial organisation would conduct such research when most of us, as you rightly suggest, already know the answer.
ReplyDeleteHas Nanny set up a new quango?...The department of the bleedin' obvious....I wonder who the minister for the bleedin' obvious is?....Perhaps it one of Mandy's many titles;-)
This is the scientific equivalent of roadworks - Having little value but offering employment to the university educated.
ReplyDeleteWell, when you see the institutions the authors are affilliated to it makes some sort of sense. What's left of my schoolboy French suggests some wine producer interest in this.
ReplyDeleteLaboratoire d'Oenologie et Chimie Appliquée, Unité de Recherche Vigne et Vins de Champagne-Unité Propre de Recherche et de l'Enseignement Supérieur EA 2069, Université de Reims Champagne-Ardenne, BP 1039, 51687 Reims, France;
Institut Universitaire de la Vigne et du Vin–Jules Guyot, EA 581 EMMA, Université de Bourgogne, 21078 Dijon, France; and
Institute for Ecological Chemistry, BioGeoChemistry, and Analytics, Helmoltz Zentrum München, Ingoldstädter Landstraße 1 D-85764 Neuherberg, Germany