Tag: champagne

The Chemistry of Champagne

Infographic on the chemistry of champagne. 5 litres of carbon dioxide are released from a typical 0.75 litre bottle. The pressure in the bottle is 5-6 atmospheres. There are approximately 20 million bubbles released from a single fire of champagne. The bubbles carry flavour and aroma compounds with them, details on which are included below.
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With New Year’s Eve upcoming, a large number of people will celebrate by popping open a bottle of champagne. The bubbles in your glass may seem simple enough, but there’s actually a wealth of interesting chemistry behind them – chemistry that’s vital for the perceived taste and aroma of the wine. There’s a lot more to the bubbles than you might think, and this post picks apart some of the chemical compounds involved.

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