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December 31, 2006
Helpful Hints from joeeze: How to make your champagne more bubbly
It's so simple, even I could do it.
Wipe the glasses (the inside, booboo) with a cloth or paper towel.
A report by scientists in France (fitting, what?) published in the Journal of Agricultural and Food Chemistry showed that wiped glasses show "an excess of effervescence" due to the hollow cellulose fibers knocked off a cloth or towel acting as "nucleation" (bubble formation) sites.
[via Sharon Begley's "Science Journal" column in the Wall Street Journal]
December 31, 2006 at 10:01 AM | Permalink
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Comments
Lager glasses in pubs here have designs laser-cut into the base. The very sharp edges of the cuts act as nucleation sites, leading to a steady stream of bubbles from the bottom of the glass, and incidentally beer that goes flat quicker.
Posted by: Skipweasel | Dec 31, 2006 1:54:22 PM
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