Popping The Cork on Champagne Chemistry
More bottles of Champagne are popped during the holiday season than at any other time of the year. But what sends that cork flying? Find out what chemically separates a Champagne from just another white wine and gives it those trademark bubbles. Happy New Year!
Dec 29, 2014
Latest in Chemical Processing
EPA Boosts Biofuel Requirements
June 22, 2023
Bayer Owes $6.9M Over Weed Killer Advertising
June 16, 2023
50-Car Train Derailment Causes Big Fire, Evacuations
February 6, 2023