Pop the champagne cork on a cold bottle: It's bubblier!

William Atkins
Saturday, 28 March 2009 03:53

Science - Biology

The researchers stated in their abstract, “Measurements of CO₂ [carbon dioxide] fluxes outgassing from a flute poured with a standard Champagne wine initially holding about 11 g L−1 [grams per liter] of dissolved CO₂ were presented, in tasting conditions, all along the first 10 min [minutes] following the pouring process. Experiments were performed at three sets of temperature, namely, 4 °C, 12 °C, and 20 °C [Celsius], respectively.”

That is, a certain amount of champagne is poured from a flute, at three different temperatures (about 39 degrees, about 54 degrees, and 68 degrees Fahrenheit, respectively).

Then, the researchers tested to see the amount of outgassing from the carbon dioxide, which is injected during the making of champagne to give it its carbonation.

They added, “It was demonstrated that the lower the champagne temperature, the lower CO₂ volume fluxes outgassing from the flute. Therefore, the lower the champagne temperature, the lower its progressive loss of dissolved CO₂ concentration with time, which constitutes the first analytical proof that low champagne temperatures prolong the drink’s chill and helps retains its effervescence.”

That is, the lower the temperature of the champagne, before it is uncorked, means the less carbon dioxide rushing out of the bottle when the cork finally separates from the top of the bottle.

Consequently, the less outgassing—the less “whoshing sound” when you uncork it—the more tiny bubbles (fizz or effervescence) in the glass.

Conversely, the more outgassing (the more burst of sound when the bottle is first opened), the less tiny bubbles (fizz) in the glass.

Page three concludes with the rest of the bottle, I mean, story.