The Perfect Champagne Pour: It’s A Science, Not An ArtPublished: December 31, 2011
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by Kristofor Husted
Here's something to impress — or annoy — your friends this New Year's Eve: the science behind the champagne pour.
To preserve the fizz and taste of the wine, you need to preserve the bubbles, a recent study found.
Scientists in France measured the amount of dissolved carbon dioxide – what's inside those trains of tiny bubbles – that was lost when the champagne was poured in different ways and at different temperatures. The bubbles are thought to preserve the beverage's effervescence and taste, according to the study published in the Journal of Agricultural and Food Chemistry.
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