They found that just five percent of the energy inside a champagne bottle actually propels the cork. They found that just five percent of the energy inside a champagne bottle actually propels the cork.
London - Connoisseurs have always insisted that champagne tastes better out of a flute than a saucer glass.
Now scientists have proved that they’re right. A study found a tall, narrow glass promotes the champagne’s flavour-enhancing bubbles.
Researchers studied the gaseous carbon dioxide and ethanol in the space above the champagne surface after it was poured into either a flute or a wide, shallow coupe.
The results were also captured by infrared cameras, which provided images of the gas escaping from the champagne surface.
It is champagne’s bubbles which give the drink flavour and fizz, and glasses that boost bubbles will improve the drinking experience. Recent research shows there are up to 30 times more flavour-enhancing chemicals in the bubbles than in the rest of the drink.
In the past, wine experts believed the carbon dioxide in the bubbles just gave the wine an acidic bite, but they now realise that it is much more than this.
The gas irritates sensory nerves in the nose, giving rise to the well known tingling sensation that accompanies drinking champagne.
The latest study, by the University of Reims in France, also found that, surprisingly, decreasing the champagne temperature did not affect the level of carbon dioxide gas above the flute.
The research, published in the online journal Public Library of Science ONE, demonstrates that using fluted glasses for sparkling wine and champagne is more than simply a matter of etiquette.
The scientists wrote: “From the consumer point of view, the role of bubbling is indeed essential in champagne, in sparkling wines, and even in any other carbonated beverage. Without bubbles, champagne would be unrecognisable, beers and sodas would be flat. However, the role of effervescence is suspected to go far beyond the solely aesthetical point of view.” - Daily Mail