The internal remnants of yeast cells that have spilled their contents into the champagne create the CO2 in the secondary fermentation process, which is what gives champagne its unique bubbles.
The podcast discusses the chemical elements involved in our ability to smell and explores strong smells in particular.
David explains that he has three cups, two for water and one for orange juice. The cups are made of paper and he doesn't like to refill the water cup.
Algae and seaweed-based plastics are increasingly gaining momentum as an alternative to traditional plastic. Many companies are experimenting with this eco-friendly alternative, with some contests offering over a million dollars for developing plastic alternatives, of which many are algae or seaweed-based.
In this podcast episode, the hosts express their concerns about pronouncing Champagne due to its cultural significance, complexity, and French pronunciation.