MSGID: 1:317/3 649bb770   
   PID: hpt/lnx 1.9.0-cur 2019-01-08   
   TID: hpt/lnx 1.9.0-cur 2019-01-08   
    Bigger bottles keep champagne bubbly for decades    
      
     Date:   
         June 27, 2023   
     Source:   
         American Chemical Society   
     Summary:   
         Tiny bubbles bursting in a drinker's face and the bite of   
         carbonation are all part of the experience when sipping champagne   
         and sparkling wines.   
      
         But how long can these drinks be stored in sealed bottles before   
         they go flat? According to researchers, the answer depends on   
         the container's size. They estimate a 40-year shelf-life for   
         750-milliliter (25-ounce) bottles, and 82 and 132 years for   
         1.5-liter (50-ounce) and 3-liter (101- ounce) bottles, respectively.   
      
      
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   FULL STORY   
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   Tiny bubbles bursting in a drinker's face and the bite of carbonation   
   are all part of the experience when sipping champagne and sparkling   
   wines. But how long can these drinks be stored in sealed bottles before   
   they go flat? According to researchers reporting in ACS Omega, the answer   
   depends on the container's size.   
      
   They estimate a 40-year shelf-life for 750-milliliter (25-ounce) bottles,   
   and 82 and 132 years for 1.5-liter (50-ounce) and 3-liter (101-ounce)   
   bottles, respectively.   
      
   Champagne and other sparkling wines get their bubbliness and tingly   
   sensation from carbon dioxide, which is generated during a second round   
   of fermentation that happens inside their bottles. Combining yeasts,   
   sugar and wine launches the production of this gas and additional   
   alcohol. Although the yeast die within a few months, complex aromas   
   develop as the bottles age undisturbed for 15 months to several   
   decades. But at the same time, the beverage is losing carbon dioxide,   
   which is slowly escaping through the sealed metal caps or corks. So,   
   Ge'rard Liger-Belair and colleagues wanted to answer the question: How   
   does the size of the bottle influence how long you can age a champagne   
   before it's flat?  The researchers measured the carbon dioxide in   
   different champagne vintages aged for multiple decades, and estimated   
   the original amount of yeast-produced carbon dioxide. They found that   
   the amount of gas inside the vessels, which were sealed with metal caps,   
   decreased the longer the bottles aged. For example, the oldest vintage   
   from 1974 lost the most carbonation, nearly 80%.   
      
   Additionally, the team observed a correlation between the volume of a   
   bottle and the carbon dioxide level, such that larger bottles retained   
   gas substantially better than smaller ones.   
      
   In the end, the researchers developed a formula to calculate a bottle's   
   shelf life, or how long aged champagne would still spontaneously produce   
   bubbles when poured in a glass. They predicted a shelf life of 40 years   
   for standard 750- milliliter bottles, 82 years for 1.5-liter bottles and   
   132 years for 3-liter bottles, after which point the champagne would be   
   flat. From their large selection of aged champagne, going back nearly   
   50 years, the researchers say they've shown how the drink's bubbliness   
   over time depends on the bottle's size.   
      
   The authors acknowledge the contributions of samples from Champagne   
   Castelnau.   
      
   Some authors are employees at Champagne Castelnau and Pe-di, a   
   manufacturer of stoppers for the wine industry.   
      
       * RELATED_TOPICS   
             o Matter_&_Energy   
                   # Batteries # Nature_of_Water # Organic_Chemistry   
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                   Inorganic_Chemistry # Chemistry   
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   Story Source: Materials provided by American_Chemical_Society. Note:   
   Content may be edited for style and length.   
      
      
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   Journal Reference:   
      1. Ge'rard Liger-Belair, Chloe' Khenniche, Clara Poteau, Carine   
      Bailleul,   
         Virginie Thollin, Clara Cilindre. Losses of Yeast-Fermented   
         Carbon Dioxide during Prolonged Champagne Aging: Yes, the   
         Bottle Size Does Matter!. ACS Omega, 2023; 8 (25): 22844 DOI:   
         10.1021/acsomega.3c01812   
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   Link to news story:   
   https://www.sciencedaily.com/releases/2023/06/230627123120.htm   
      
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