So, is it fatty acids or proteins?
"...these fatty acids seem to be part of what makes the drink so palatable.... The theory is that in Champagne these contaminants that act as surfactants..."
[Then:]
"These protein molecules that give flavor and uniqueness to the liquid are what makes the bubbles chains they produce stable."
Which is it?
https://www.sciencealert.com/the-strange-mystery-of-champagne-bubbles-can-finally-be-explained
#wine #chemistry #Champagne #FluidDynamics #bubbles #LeesAging