Gerard Liger-Belair of the University of Reims and colleagues note that tiny bubbles are the essence of fine champagnes and sparkling wines, and past studies indicate that the bubbles -- formed during the release of large amounts of dissolved carbon dioxide gas -- help transfer the taste, aroma, and mouth-feel of champagne.
Scientists have long suspected that the act of pouring a glass of bubbly could have a big impact on gas levels in champagne and its quality.
The scientists studied carbon dioxide loss in champagne using two different pouring methods -- pouring champagne straight down the middle of a glass or pouring champagne down the side of an angled glass.
The study, published in the Journal of Agricultural and Food Chemistry, found pouring champagne down the side of the glass preserved up to twice as much carbon dioxide in champagne than pouring down the middle -- probably because the angled method was gentler.
They scientists also showed that cooler champagne temperatures -- ideally, 39 degrees Fahrenheit -- help reduce carbon dioxide loss.
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