Going by the findings of a study by European researchers, the bursting bubbles of Champagne lend the beverage a misty feel that provides to the drinker the characteristic aroma!

As per the researchers, the popping of the Champagne bottle's cork leads to formation of carbon dioxide bubbles that rise to the surface. These bubbles are essentially concentrate surfactants, which largely contribute to Champagne's aroma and tang, in the air above the beverage.

In order to study the chemicals in Champagne and in the bubbles and the mist produced, the team of researchers, led by Gerard Liger-Belair of the University of Reims Champagne-Ardenne in France, made use of high-resolution mass spectrometry.

In their report, published in the 'Proceedings of the National Academy of Sciences,' Tuesday edition, the researchers said that some of the chemicals imparting the unique aromas to the beverage are captured by the bubbles and brought to the surface in higher concentrations than the drink itself.

Explaining the phenomenon, Liger-Belair said that the bursting of the champagne bubbles and the resultant aroma can be compared to the bursting of bubbles on the sea surface, which lends a special oceanic scent to the surrounding air.

Commenting on the findings, Liger-Belair said: "Such a wonderful and subtle mechanism acts right under our nose during Champagne tasting. In a single Champagne glass, there is as much food for the mind as pleasure for your senses!"