Why champagne is so bubblyPublished On: Sat, Dec 31st, 2011 |
Food & Nutrition | By BioNews The unique bubbly fizz and taste
that comes on popping the champagne cork is because of trapped
carbon dioxide in the drink, a new study has suggested. A New
Year’s themed video produced by the American Chemical Society,
explained Henry’s Law, which is a law of physics that states
that the pressure of a gas above a solution is proportional to
the concentration of the gas within the solution. For champagne,
carbon dioxide is the gas that forms those delightful bubbles.
And, in an unopened bottle of champagne, there is equilibrium
between the CO2 inside the liquid and the gas in the spaces of
the cork, the Discovery News reported. Popping the cork disturbs
this equilibrium, which is only regained as the CO2 bubbles out.
To get raise a perfect toast, make sure to pour on an angle,
which preserves up to twice as much CO2 compared to pouring into
the middle of the glass, according to a 2010 paper in the
Journal of Agricultu