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ScienceShot: How to Pour Champagne Like a Scientist

What's the best way to keep your bubbly bubbly? Keep the champagne bottle tilted and the temperature low. Researchers compared the dissolved carbon dioxide content of champagne poured into the middle of an upright glass to the same champagne poured down the side of a glass held at an angle. The contents of the tipped glass were about 8% fizzier than those of the upright glass, the team reports today in the Journal of Agricultural and Food Chemistry, and carbon dioxide loss decreased as temperatures dropped. Though the findings may seem obvious, this is the first time they've been shown chemically. As for how to best drink your champagne, the answer is still the same—bottoms up!

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Posted in Chemistry