When many people believe of champagne, they think about its signature effervescence, or bubbles. Have you ever wondered how champagne gets its bubbles?
There are a couple of contributing factors. Initially, champagne is made with products that naturally produce carbon dioxide, like yeast and grape juice. you could look here Second, champagne is bottled under high pressure, which assists to maintain the carbon dioxide.
When you open a bottle of champagne, the high pressure is launched, and the carbon dioxide gets away in the form of bubbles. The bubbles increase to the surface area of the champagne and create that iconic foamy head.
So next time you pop open a bottle of champagne, take a minute to appreciate the science behind its signature bubbles!