Bubble Trouble

  • Author: ChemistryViews
  • Published: 20 July 2010
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: J. Agric. Food Chem./ASC
thumbnail image: Bubble Trouble

In champagnes and sparkling wines, the concentration of dissolved CO2 determines:

  • The frequency of bubble formation,
  • The growth rate of the bubbles,
  • The collapse of bubbles and chemosensory excitation of the oral cavity,
  • The nose or bouquet.


Gérard Liger-Belair and co-workers, Université de Reims, France, have used an infrared thermography technique to investigate ways of serving champagne to best preserve the initial CO2 levels.


The traditional champagne-style of serving, with the glass upright, was shown to have a greater rate of CO2 loss than the beer-like method where the glass is initially tilted and the upright position recovered as the champagne is poured.


The greater turbulences from the champagne-like method are responsible for increased diffusion-convection processes that enable CO2 loss. These processes, and therefore CO2 loss, were also shown to increase at higher temperatures.


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Magazine of Chemistry Europe (16 European Chemical Societies)published by Wiley-VCH