Science
The physics and chemistry of sparkling wine, from the birth of a bubble to the flight of the cork, based on peer-reviewed research.
CO2 and pressure in the bottleAbout 12 g/L of dissolved CO2 and 4.7 to 7.5 bar under the corkDissolved CO2 · Henry's law · pressure vs temperatureHow a bubble is born, rises and burstsBubbles start in tiny fibres, grow as they rise and burst into aroma dropletsCellulose fibres · engraved glasses · about a million bubblesPouring and CO2 lossA tilted pour and a cold bottle keep more CO2 in the glassVertical vs tilted pour at 4, 12 and 18 °CFlute or coupe: CO2 above the glassA flute holds two to three times more CO2 above the wine than a coupeGas measurements above the glass · PLoS ONE 2012The flight of the corkA briefly supersonic jet of gas, a Mach disk and a cork at about 15 m/sSupersonic CO2 jet · Mach disk · cork speed and temperatureFoam and collarFoam and the ring of bubbles depend on a few mg/L of proteins and polysaccharidesProteins · polysaccharides · the colleretteBottle size and ageingMagnums keep their CO2 better than standard bottles over decadesCO2 losses on lees · 75 cL vs magnum · ACS Omega 2023