Champagne is best to pour the wall of the glass, and serve chilled to 4 degrees Celsius like a beer. These are the results of a study that has been conducted by French scientists. Most noble drink - champagne - continues to attract the attention of scientists, not only in terms of consumption, but also as an object of research.

In October 2010 Gerard Lizhe-Belair of the University of Reims (Champagne region, France) and colleagues conducted a mass-spectrometric investigation of high-resolution structure of champagne and gases over it. Results of studies have shown that the main carriers of flavor are the bubbles of champagne, the composition of which is actually different from the composition of the drink. The relevant article was published in the journal Proceedings of the National Academy of Sciences.

Now Lizhe-Belair and his colleagues conducted a new study that could put an end to a long debate about how best to pour the champagne. French scientists have found out how to best preserve the taste and sparkling - champagne is best to pour the inclined angle of the wall of the glass. In addition, the first scientific study confirms the importance of chilled champagne before serving to enhance its taste. The results of Lizhe-Belair and his colleagues published in the Journal of Agricultural and Food Chemistry.

Scientists, Recalling its previous study write that tiny bubbles - is the essence of good champagne and sparkling wines. For a long time researchers thought that once the bubbles formed during prolonged release of large amounts of dissolved carbon dioxide, helping to translate the taste, aroma and distinctive taste of champagne that the quality and level of "carbonation" drink in a glass affects the way in which there was a process of pouring champagne into a glass.

Until this work has not been any scientific research to support this assumption. Lizhe-Belair and colleagues studied by infrared thermography loss of carbon dioxide in champagne using two methods of pouring it into the glass at three different temperatures - 4, 12 and 18 degrees Celsius. One method is to pour champagne on the bottom right in the middle of the glass. The second method - pour a drink at an angle on the wall (as adopted by pouring beer).

Scientists have found that the second method, regardless of the temperature, can store twice as much carbon dioxide as the first. In addition, it was found that of chilled champagne (especially to 4 degrees Celsius) will help reduce the loss of carbon dioxide.

Complete scientific paper discussing the results, which are some not too complex theoretical calculations (in particular, Stokes- Einstein formula linking the diffusion coefficient with temperature and viscosity of the fluid), and thanks to the manufacturer, regularly supplying scientists champagne samples for research.