Listen to this PodcastMore 60-Second Science
Champagne. Do you drink it out of a narrow flute or the broader, more shallow coupe?
You may have noticed that your perception of the bubbly wine changed as gas escaped from it, and new research finds that the concentration of gas depends on the glass.
French researchers, but of course, monitored the concentration of ethanol and carbon dioxide in each type of glass for 15 minutes after champagne was poured. They discovered that there was a much higher concentration of carbon dioxide in the tall flute than the broad coupe.
Infrared imaging of the glasses gave a visual confirmation. Although the glass shape did not affect the concentration of ethanol vapor, the temperature did, with chilled champagne releasing less ethanol, but the same amount of carbon dioxide. The work is in the journal Public Library of Science ONE. [Gérard Liger-Belair et al., "Monitoring Gaseous CO2 and Ethanol above Champagne Glasses: Flute versus Coupe, and the Role of Temperature"]
Based on their findings, the researchers were able to construct a model for how carbon dioxide moves from liquid to gas. And for champagne drinkers, the finding may help them choose the perfect glass. Cheers.
—Sophie Bushwick
[The above text is a transcript of this podcast.]
See what we're tweeting about
5 Comments
Add CommentWhy is this even news? Isn't it obvious that there would be a higher concentration in the glass with the least area available for the gas to escape?
Reply | Report Abuse | Link to thismaybe scientificamerican.com should be elementaryschoolconcepts.com
The type of glass that I used to enjoy using for a romantic dinner for 2, was the shallow coupe. That way I could tell the story of how the coupe was originally molded from Marie Antoinette's breast. I have never verified that story, but it certainly helped create the desired mood for the evening.
Reply | Report Abuse | Link to thisBest part - "French researchers, but of course, monitored the concentration..."
Reply | Report Abuse | Link to thisI used the flute, and used to tell stories about what it was molded from...
Reply | Report Abuse | Link to thisA fun little piece of food chemistry!
Reply | Report Abuse | Link to this"Based on their findings, the researchers were able to construct a model for how carbon dioxide moves from liquid to gas." Not quite- the model describes the flow of gaseous carbon dioxide from being in solution (in the champagne) to escaping to the atmosphere outside the glass. Liquid carbon dioxide forms at pressures higher than what you'd find in a typical champagne bottle.