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Uploaded on Dec 27, 2011
More corks on more bottles of Champagne are popping during the holiday season than at any other time of the year. More than 600 different chemical compounds join carbon dioxide in champagne, each lending its own unique quality to the aroma and flavor of this celebrated beverage. So raise your glass and make a holiday toast to the chemistry behind champagne!
Produced by the American Chemical Society (ACS) Written, directed and narrated by Adam Dylewski Art and animation by Sean Parsons