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This is Scientific American 60-Second Science. I'm Cynthia Graber. Got a minute?
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What's better than old wine in new bottles?
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For scientists, old wine in old bottles, preserved 150 feet down at the bottom of the sea.
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In 2010 divers were exploring a shipwreck in the Baltic when they discovered 168 bottles of what appeared to be wine.
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A quick swig from one of the long submerged bottles revealed that the liquid within was actually champagne.
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The labels were long gone, but the brandings on the corks revealed the producers to be storied champagne houses, including Veuve Clicquot Ponsardin.
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The brandings, along with the age of the boat and other items on board helped researchers determine that the champagne was about 170 years old.
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Now scientists have analyzed the contents of the bottles—and compared them to modern champagne.
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They found the 19th-century bubbly had lower levels of alcohol.
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According to historical records, the fermentation happened later in the year than it does now,
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so the colder temperatures, along with the native yeast used would have led to a less efficient alcohol conversion.
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And the old wine had significantly higher sugar content.
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The research team determined that the extra sweetness likely came from grape syrup, added to the champagne before corking.
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The work is in the journal Proceedings of the National Academy of Sciences.
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The scientists say these still marine waters are an excellent environment for wine storage.
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That is, if you don't mind a deep dive before serving.
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Thanks for the minute, for Scientific American 60-Second Science. I'm Cynthia Graber.
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1 / 17
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显示原文 =This is Scientific American 60-Second Science. I'm Cynthia Graber. Got a minute?
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2 / 17
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显示原文 =What's better than old wine in new bottles?
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3 / 17
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显示原文 =For scientists, old wine in old bottles, preserved 150 feet down at the bottom of the sea.
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4 / 17
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显示原文 =In 2010 divers were exploring a shipwreck in the Baltic when they discovered 168 bottles of what appeared to be wine.
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5 / 17
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显示原文 =A quick swig from one of the long submerged bottles revealed that the liquid within was actually champagne.
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6 / 17
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显示原文 =The labels were long gone, but the brandings on the corks revealed the producers to be storied champagne houses, including Veuve Clicquot Ponsardin.
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7 / 17
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显示原文 =The brandings, along with the age of the boat and other items on board helped researchers determine that the champagne was about 170 years old.
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8 / 17
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显示原文 =Now scientists have analyzed the contents of the bottles—and compared them to modern champagne.
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9 / 17
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显示原文 =They found the 19th-century bubbly had lower levels of alcohol.
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10 / 17
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显示原文 =According to historical records, the fermentation happened later in the year than it does now,
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11 / 17
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显示原文 =so the colder temperatures, along with the native yeast used would have led to a less efficient alcohol conversion.
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12 / 17
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显示原文 =And the old wine had significantly higher sugar content.
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13 / 17
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显示原文 =The research team determined that the extra sweetness likely came from grape syrup, added to the champagne before corking.
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14 / 17
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显示原文 =The work is in the journal Proceedings of the National Academy of Sciences.
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15 / 17
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显示原文 =The scientists say these still marine waters are an excellent environment for wine storage.
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16 / 17
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显示原文 =That is, if you don't mind a deep dive before serving.
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17 / 17
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显示原文 =Thanks for the minute, for Scientific American 60-Second Science. I'm Cynthia Graber.
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- 单句循环：关
- 单句循环：×3
- 单句循环：×5
- 单句循环：∞