In time for New Year's Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles — from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle.
Get The Most Bang From Your Bubbly
By editor • Dec 28, 2012
Originally published on December 28, 2012 1:03 pm