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How wine allergies scientifically serve a glass of champagne

Source:
Wine Lovers Club

When pouring wine pitches are better preserved the flavor and bubbles, as the experiments of French scientists, also has to be cold

ALICIA RIVERA - Madrid - 24/12/2010

• How should serve the champagne? You know best if done on the bottom of the cup, as custom dictates, or leaning on the glass? Is it a matter of habit, culture, manners .... or there are objective reasons to advise one way or another to do it? Much has been discussed on subject. Now French researchers, as expected, have conducted a series of experiments to measure the effect of two ways to serve champagne on the loss of bubbles in the process, and conclude that more bubbles are preserved and improves the taste when the wine is poured over the glass wall and not directly to the fund. Also, confirm that the cold serving enhances its taste. With a clear opportunity for dates, Gérard Liger-Belair and colleagues now unveil the results of their experiments. Cava not expressly say anything, but is supposed to apply the same principles.

sequence of training images to pour the champagne bubbles vertically (a) and the cup angle (b) .- GERARD ET LIGER-BELAIR ALL
The normal way to serve champagne at restaurants or bars is vertically pouring the liquid on the bottom of the cup , generating a dense foam, which then extends up and away. The other way, less common, is the Liger-Belair and colleagues called for beer and is to tilt the cup and pour the champagne on the wall itself, so that as you fill the container, it will recovering its verticality. The second method generates less turbulence serve champagne and less foam.
Scientists have measured and compared what happens in the two processes and the effects on the champagne at three different temperatures: 4, 12 and 18 degrees Celsius. This is scientific experiments, so they've checked all the parameters, measuring and repeating the tests several times to take the average values \u200b\u200bas a result. They have also used an infrared thermography technique for viewing and filming processes. Indeed, experiments have been done with a "normal champagne recently wines made from 100% chardonnay grapes, 2008, and used elongated fluted glasses.

perhaps worth recalling the origins of bubbles in the drink: "Champagne and sparkling wines produced by the traditional method typically have about 12 grams per liter of dissolved carbon dioxide, ie, about nine grams in the standard bottle of 0.75 liters, "the researchers explain. When you open the bottle, the liquid inside instantly becomes supersaturated with CO2 molecules as ambient air contains very few of these molecules, so that the wine begins immediately to lose gas, as bubbles, tending equilibrium with air. The chemical process is the same in all sparkling wines, ciders, beers, sodas and sparkling mineral water, they say. In champagne, these Bubbles are inseparable from their delicacy, because it enhance the taste, aroma and taste. Liger-Belair

and colleagues explain in their article (published in the Journal of Agricultural and Food Chemistry) that, when pouring champagne beer method, the concentration of CO2 dissolved in the wine decreases less (half approximately) than when it serves the bottom of the glass set vertically. Regarding temperature, the higher is, the greater the loss of carbon dioxide in the process of serving.

The explanation for this, for scientists, is that more turbulence is generated in the fluid upon pouring vertically (the dense effervescence momentarily) that doing so on the sloping glass wall, and at higher temperatures the greater the loss of CO2 molecules in the liquid. So the recommendation of scientists from the University of Reims is clear: the champagne on ice and served with the glass tilted. Surely many had appreciated and the difference, but it is also interesting to know why.

SOURCE: ElPais.com