The perfect way to pour champagne is a tilted glass? that is now scientifically proven. French chemists studied the effects of shaving behavior on preserving the bubbles responsible for the taste. For this they first tested the standard method: the sparkling wine pours from the top into the vertically held glass. On the second try, the researchers tilted the glass and the champagne slowly poured down the edge of the glass. With a so-called infrared thermography, they observed the gas flow of carbon dioxide during serving. Result: Less than half of the tilted glass was lost, so the steep glass cut worse. In addition, the chemists also showed that a temperature of four degrees Celsius also limits the loss of bubbles. Sparkling wines, such as champagne, form gas bubbles that bubble up in the glass like a string. Among connoisseurs is a fine, long-lasting pearls as an important indication of a good quality of champagne. Starting points for the small bubbles are tiny rough spots in the glass or small lint on the surface of the champagne glasses. The French research team had found this out some time ago. Likewise, the chemists had found that the taste of champagne depends crucially on the interaction of the carbon dioxide bubbles with the dissolved flavor carriers.

The aim of the current study was: How exactly does the type of pouring influence the loss of the bubbles and thus the taste. For their experiment, the scientists used typical flute-shaped champagne glasses. They tested two serving methods, each at 4, 12 and 18 degrees Celsius. To visualize the leakage of carbon dioxide during pouring, the chemists used an infrared video camera. They made two discoveries: When filling the champagne into the obliquely held glass, significantly less carbon dioxide was lost than with the standard method. In addition, the temperature played an important role: the higher this was, the more easily the gas escaped during the pouring.

The level of dissolved carbon dioxide is crucial for the taste of the champagne: besides the size of the bubbles, it also influences the tingling sensation on the tongue and the aroma of the champagne? his bouquet. Therefore, the chemists recommend: "We should rethink the nature of champagne serving."

Gérard Liger-Belair (University of Reims, France) et al .: Journal of Agricultural and Food Chemistry, doi: 10.1021 / jf101239w, Vol. 58, p. 8768 ddp / science.de? David Köndgen ad

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