When many people consider champagne, they think 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, go now is bottled under high pressure, which helps to preserve the carbon dioxide.
When you open a bottle of champagne, the high pressure is launched, and the carbon dioxide escapes in the type of bubbles. The bubbles increase to the surface of the champagne and create that renowned foamy head.
So next time you pop open a bottle of champagne, take a minute to appreciate the science behind its signature bubbles!
