When a lot of people think about champagne, they believe of its signature effervescence, or bubbles. Have you ever questioned how champagne gets its bubbles? There are a few contributing elements. First, champagne is made with products that naturally produce carbon dioxide, like yeast and grape juice. Second, champagne is bottled under high pressure, which assists to preserve the co2. When you open a bottle of champagne, the high pressure is released, and the carbon dioxide gets away in the form of bubbles. The bubbles rise to the surface area of the champagne and create that renowned foamy head. site here pop open a bottle of champagne, take a moment to value the science behind its signature bubbles!
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