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VIRTUALISATION Pop the champagne cork on a cold bottle: It's bubblier!
VIRTUALISATION Pop the champagne cork on a cold bottle: It's bubblier! | Pop the champagne cork on a cold bottle: It's bubblier! |
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| by William Atkins | |
| Saturday, 28 March 2009 | |
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Page 1 of 3   
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Ok, you already knew that a chilled bottle of champaign produces more bubbles, but now it is confirmed scientifically. And, soon you'll know why! Technically, champagne can only be called “champagne" when the grapes are grown and the champagne produced in northeastern France, in the Champagne region of France. Otherwise, it is called sparkling wine. And, chilling champagne, or other sparkling wines, gives it a longer-lasting fizz, or effervescence. However, you may not know the reason for this action. Pour yourself a glass of champagne and learn the reason why! The full report of the study is found in the February 12, 2009 online issue of the Journal of Agricultural and Food Chemistry. Its title is “Kinetics of CO2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature” [2009, 57 (5), pp 1997-2003, DOI: 10.1021/jf803278b]. And, you thought it was going to be a simple answer? The authors of the study are Gérard Liger-Belair, Sandra Villaume, Clara Cilindre and Philippe Jeandet, all from the Laboratoire d’Œnologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences, Université de Reims, B.P. 1039, 51687 Reims Cedex 2, France. Page two continues this party! |
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