Scientists who analyzed the bottles said the Champagne contains about three times more sugar than modern Champagne, possibly because the producers added grape syrup to make it sweeter.
After analyzing the chemical structure of the Champagne, scientists were able to actually taste it. At first, they did not taste very good.
«At first, the Baltic samples were described using terms such as ‘animal notes,’ ‘wet hair,’ ‘reduction,’ and sometimes ‘cheesy,'» said the study, which was published in the Proceedings of the National Academy of Sciences, and explained that the unappealing flavors could result from the lack of oxygen at the bottom of the sea. «Upon swirling the wine in the glass to oxygenate it, the aroma became far more pleasant, with the main aromas described as empyreumatic, grilled, spicy, smoky, and leathery, together with fruity and floral notes.»