Category: Food science

Category: Food science

When it comes to keeping the fizz in your champagne, bottle size matters

Enlarge / French physicist Gerard Liger-Belair studied CO₂ levels in 13 old champagne vintages in three different bottle sizes. (credit: Andy Roberts/Getty Images) A large part of the pleasure of imbibing a glass of champagne comes from its effervescence: all those bubbles rising from the glass and ticking the nose and palate. If there’s no fizz, there’s no fun—and also less flavor and aromas to savor. A recent paper published in the journal ACS Omega found that the size of the champagne bottle is a key factor in determining when the wine inside will go flat. As we’ve reported previously,

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