The unique chemical migration that causes bubble bubbles

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A complex suite of chemical responses between meat and sugar helps to create a beautiful champagne bubble.

The attractive champagne glass bubbles are part of feeding routines, from insects to Sunday lunchtime.

However, they will be achieved through a process that you do not know.

By using innovative chemicals, their agents will even even managed to keep the gas inside the bottles, despite being opened separately through the manufacturing process.

If you visit the Champagne region (in the north east of France), you may be surprised that a champagne producer will say that they add a mixture of sugar and wine to this wine.

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For beginners, this would be pronounced as some will be; Made at Christmas with bad red wine: add sugar, little water, spices, boil it, & maybe add some kirsch, to turn a free drink loyally.

But there is a fair input of sugar and food on white wine part essential prepared of any champagne.

As the meanings will absorb the sugar, they will release carbon dioxide that fills in the wine.

These are the fun bubbles store.

More sugar, more bubbles

"There is a direct link between the number and size of the buzz and the degree of sugar," said Gerard Liger-Belair, a physicist at the University of Reims, in France, shampoo scrolling in champagne.

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Each bottle of champagne has up to five liters of carbon dioxide.

With more sugar, more bubbles and larger size, and the energy in the virus causes the champagne to be more and less; release more gas.

Strongly, there is no blew in the wine until you open it.

This action reduces the weight and its; allow the gas molecules to come together suddenly and to create more bubbles, how do champagne make Contact inequality and dust sites inside a cup.

The meat in the vine, in fact, will quickly stretch out & # 39; as it is designed in the goat.

But what remains of this installment starts to & # 39; Get rid of, because the contents of a bottle of champagne are not full since the bed is added until the user arrives.

Remove the rubbish and put the cork

To eradicate the virus – called lees – from the wine, champagne makers will turn the bottles on the back and not store them on shelves. Then they move slowly every time.

The fairies go to the neck of the bottles and they are sediment.

What's happening now is an incredible part of the chemistry used in 1884.

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The yeast that is added to the champagne must be designed and removed before you sell the wine.

The pillows of the bottles are immersed in very cold bedroomsalt water, at temperatures below 0 ° C.

This water is kept in a closed state, as the salt reduces the temperature of the solution. This is how the rubbish in the bottle mill is & # 39; confirmation.

Then, once the grid is removed, the gas pressure in the wine will be removed; taking out of residence.

In this gold time the maker makes some sugar and some champagne, both for her & her; fill a bottle and help convert the material to a special taste.

After adding, called "dose", it will quickly be added to cork.

There are already all the carbon dioxide carbon dioxide, says Liger-Belair. The "dose" is added to its taste.

An amazing and complex taste

You may be surprising to learn that Maillard's response is one of the next reagents, something similar to what happens when you're going to; Wearing a breadbread, French shoes with a bacon or anchor.

"In a champagne, Maillard's response will create a flavor of cookies or no brioche, when this wine is worn through a long-lasting process, "and Peter Liem writes in his book entitled Champagne.

This response is between protons, sugar and other components, possible amazing taste and complex.

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Ammunition in the Champagne is to lose the bubbles if it is stored too long.

Liem says that most of the champagne is a & # 39; One year's development after the removal of the daughters, although they are generally offered for sale as soon as they are ready.

Liger-Belair, for her, is currently checking out how long & It can grow in a champagne without having a & # 39; runs a risk of losing the bubbles.

The best champagne are the ones that are left to rest for several decades.

However, because its cork does not have a & # 39; Hunting a bottle tightly, more e wait to drink the wine more at risk he has no bubbles.

"We work hard with mathematical models" to improve the cork and the vibrant environment within its bottle, saying the physics.

In one bottle of champagne there are five liters of carbon dioxide.

Next time you will open one of them and you will enjoy the view of the bubbles, remember The combination of biology and chemistry who gave them life

This text was first published in English. If you like, you can read it here.

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