Tag: Champagne Science

Energy Efficiency in the Champagne Industry

The New York Times reports that Champagne bottlers are reducing the weight and carbon footprint of the bottles used to contain their product:

The current retooling, which uses 65 fewer grams (2.3 ounces) of glass, is in response to a 2003 study of Champagne’s carbon footprint, which the industry wants to cut 25 percent by 2020, and 75 percent by 2050.

Critics complain that energy efficiency measures are being forced upon businesses and consumers. But the Champagne industry has voluntarily taken on this project, and will save money on shipping the two pound bottles. As for consumers, the new bottles will be only subtly different, and will not diminish the value of the product to the consumer.

It’s hard to see how any additional cost or hardship is being imposed on anyone by this modest measure. Presumably the contents will fizz just as much and taste just as good when the 2.3 ounces of glass is reduced from the weight of the bottle.

Tommy Wonk

BEST WAY TO POUR CHAMPAGNE? “Down the Side”

There has been a long-standing disagreement over the best way to pour a glass of champagne…the evidence is now in as of August 11, 2010! Scientists in France have recently reported that pouring champagne in an angled, down-the-side way is best for preserving its taste and bubbles. Along with this report, came the first scientific evidence confirming the importance of chilling champagne before serving to enhance its taste.

Gérard Liger-Belair and his colleagues have noted in this report that tiny bubbles are the essence of fine champagnes and sparkling wines. Past studies indicate that the bubbles (which are formed during the release of large amounts of dissolved carbon dioxide gas) help transfer the taste, aroma, and mouth-feel of champagne. Scientists long have suspected that the act of pouring a glass of bubbly could have a big impact on gas levels in champagne and its quality. Until now, however, no scientific study had been done. The scientists studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass and the other involved pouring champagne down the side of an angled glass. They found that pouring champagne down the side preserved up to twice as much of the carbon dioxide in champagne than pouring down the middle. They believe that the angled method was gentler.

They also confirmed in their report that cooler champagne temperatures (ideally, 39 degrees Fahrenheit) help reduce carbon dioxide loss.

Though the findings may seem obvious, this is the first time they’ve been shown chemically. As for how to best drink champagne, the answer is still the same—bottoms up!

References:

Liger-Belair et al. On the Losses of Dissolved CO2 during Champagne Serving. Journal of Agricultural and Food Chemistry, 2010; 58 (15): 8768 DOI: 10.1021/jf101239w

American Chemical Society (2010, August 11). Best way to pour champagne? ‘Down the side’ wins first scientific test. ScienceDaily. Retrieved August 28, 2010, from http://www.sciencedaily.com¬ /releases/2010/08/100811125945.htm

BEST WAY TO POUR CHAMPAGNE? ‘DOWN THE SIDE’ WINS FIRST SCIENTIFIC TEST IN REIMS, FRANCE

In a RECENT study that may settle a long-standing disagreement over the best way to pour a glass of champagne, scientists in France are reporting that pouring bubbly in an angled, down-the-side way is best for preserving its taste and fizz. The study also reports the first scientific evidence confirming the importance of chilling champagne before serving to enhance its taste, the scientists say. Their report appears in ACS’ bi-weekly Journal of Agricultural and Food Chemistry.

Gérard Liger-Belair and colleagues note that tiny bubbles are the essence of fine champagnes and sparkling wines. 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 long have suspected that the act of pouring a glass of bubbly could have a big impact on gas levels in champagne and its quality. Until now, however, no scientific study had been done.

The scientists studied carbon dioxide loss in champagne using two different pouring methods. One involved pouring champagne straight down the middle of a glass. The other involved pouring champagne down the side of an angled glass. They found that pouring champagne down the side preserved up to twice as much carbon dioxide in champagne than pouring down the middle — probably because the angled method was gentler. They also showed that cooler champagne temperatures (ideally, 39 degrees Fahrenheit) help reduce carbon dioxide loss.

DOWNLOAD FULL TEXT ARTICLE
http://pubs.acs.org/stoken/presspac/presspac/full/10.1021/jf101239w

SCIENCE BLOG.COM

Bubbles With Altitude – Champagne Taittinger’s Recent Bubble Experiment

Champagne Taittinger recently carried out an experiment in their hot air balloon into the effects of altitude on bubbles in Champagne. The balloon soared to 10,000 ft, its highest UK ascent, to study the size and speed of bubble formation at different altitudes and to taste the effect of altitude on flavor delivery. After initial sampling of five Taittinger Champagnes they were then sampled again at 2500ft, 5000ft, 7500ft and 10,000ft at wind speeds of up to 12 knots. The most obvious difference uncovered was that the bubbles got much bigger at higher altitude. Sensory Food Scientist, Margaret Everitt, who took part in the experiment, commented: “I thought that, irrespective of the individual Champagne, the overall aroma seemed to lessen and become softer with altitude. This might be due to the fact that, although the larger bubbles give an initial surge of aroma as they release the volatile compounds within them, the aroma is not maintained in the same way as with a steady stream of finer bubbles. The cooler temperature at higher altitudes, plus the fact that we were moving, may also have affected perception of the nose.”

wine-pages.com