French researchers scientifically substantiated the need for cooling champagne before serving.In addition, scientists have found that sparkling wine should be poured on the edge of the tilted glass, and not to pour directly into the center. The article, in which researchers lead study of these two rules and describe the experiments, published in the Journal of Agricultural and Food Chemistry. Here you can see its full text. Briefly describe the work in the press release of the American Chemical Society.
The work of scientists proceeded from the fact that the taste of champagne and other sparkling wines depends on the content of carbon dioxide, whereby in the drink refreshing bubbles appear. Bubbles are formed when dissolved in liquid CO 2 starts out of it.
The researchers studied how changes in champagne concentration of carbon dioxide at different temperatures and how to pouring into the glass. Scientists conducted tests to cool champagne to 4, 12 and 18 degrees Celsius (the authors worked with a drink from the 2008 harvest). In the wine glasses were poured on the wall or from a height directly on the bottom of the tank.
Measurements showed that the warmer the champagne, the greater the loss of CO 2 is poured into a glass. With regard to the method of pouring a drink into the glasses, the researchers found that the use of "wine" method (that is, when the champagne is poured is not on the wall) lost almost twice as much carbon dioxide than at "beer" mode (when the drink is poured into sloping glass). In their paper, the authors did not specify what angle capacity is optimal.
Recently, another team of researchers conducted a research work on the study of other spirits - vodka.
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