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

William Atkins
Saturday, 28 March 2009 02:53

Science - Biology

The researchers continue in their abstract, “A correlation was also proposed between CO2 volume fluxes outgassing from the flute poured with champagne and its continuously decreasing dissolved CO₂ concentration."

"Finally, the contribution of effervescence to the global kinetics of CO2 release was discussed and modeled by the use of results developed over recent years. The temperature dependence of the champagne viscosity was found to play a major role in the kinetics of CO₂ outgassing from a flute.”

And, “On the basis of this bubbling model, the theoretical influence of champagne temperature on CO₂ volume fluxes outgassing from a flute was discussed and found to be in quite good accordance with our experimental results."

In other words, the lower the temperature of the champagne helps to retain the effervescence of the champagne by slowing down the loss of dissolved carbon dioxide.

The higher the champagne's temperature, the faster that carbon dioxide is lost.

So, chill down the champagne for a fizzier, bubblier, and more effervescent drink.

Cheers!

And, learn "How to Enjoy Champagne" at eHow.com.