The Innovation
The absence of gravity meant problems like expelling the liquid
from the glass bottle, catching it once it came out, and how to
drink it all required solving. The proper materials are key as they
could affect flavour, the formation of bubbles in the champagne, as
well as the expulsion of carbon dioxide. Stainless steel and
aeronautical-grade aluminium are utilised for their ability to adhere to
complicated specifications. These materials were also used to keep
the standards of the AOC, SPADE selected gas. Inside, the double
cavity of the glass bottle, the mechanised
system included within it, the ring attached on the cork and the special
tapered-stem glasses were all considered to replicate the terrestrial
tasting ritual.
The Newest Taste in Space
Fascinatingly, in zero gravity Mumm Grand Cordon took on fresh taste
properties and unanticipated sensations within the mouth. The champagne left
the glass as foam to be inhaled than sipped. This result then becomes a liquid
that covers the tongue and palate. Further, the weightlessness led in a more
intense and concentrated flavour profile, especially when it comes to the fruit
notes. It is a fascinating research. Indeed, for those people who are considering an
expedition on one of the first commercial suburbia flight, it is heartening to know
that the champagne could still be served.