As the clock strikes midnight around the world on New Year's Eve, countless bottles of champagne will be popped to see in another year.
But there is more to the distinctive drink than meets the eye – with each glass releasing approximately 20 million tiny bubbles.
As well as giving champagne its fizz, the bubbles contribute to the tipple's distinctive taste and aroma, with chemical compounds making it smell simultaneously peachy and sweet, floral, metallic, toasty and waxy.
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A chemistry teacher has created an infographic explaining how the bubbles, and different chemical compounds, create the unique taste of champagne.