How to make a Champagne that has lost its bubbles sparkle again?
A technique to restore the bubbles to a flat bottle of champagne. All you need is a simple raisin!
Champagne is synonymous with celebration! The star of Christmas and New Year’s aperitifs takes centre stage at our table. Whether as an aperitif or with dessert, champagne (and its sparkling waltz) always makes an impression. Let’s first go back to the origin of these bubbles, which are actually made up of CO₂ (carbon dioxide). They are the result of a reaction – the result of the fermentation that takes place inside the sealed bottle. Under the action of the yeast, the sugar is converted into alcohol. The gas accumulates both in the liquid and in the space beneath the cork. As the carbon dioxide cannot escape, the pressure inside the bottle builds up… and that’s why the cork pops when you open it. When the bottle is sealed, the air bubbles are almost invisible. It is only when the champagne is poured into the glass that the bubbles rise to the surface and release its aroma. Gérard Liger-Belair, a professor specialising in the physical chemistry of liquid effervescence, focuses his research on champagne. He proved that air bubbles are created by tiny defects, impurities and small particles of dust adhering to the surface of the glass.
Resurrection bubbles
Like any carbonated drink, champagne loses its bubbles once the bottle is opened. Tasting flat champagne is not the most pleasant experience. To solve this problem, Real Simple offers a simple trick. All you have to do is put some raisins into the bottle with the remaining champagne. After a few minutes, carbon dioxide will build up around the raisins and you should see bubbles rising to the surface. All that remains is to serve this champagne base, now adorned with fresh bubbles. This trick works if the champagne has only been open for a few hours. It’s enough to refresh our holiday drinks.
As for the myth of placing a small spoon around the neck to retain the air bubbles… unfortunately, it is false, according to scientific reports etc. In 1995, a group of scientists from the Centre Interprofessionnel du Champagne conducted a study. They partially emptied twelve bottles. Three were left open. A small silver spoon was placed on the neck of the next three. The remaining three were sealed with caps. Finally, the last three were sealed with caps. The result? “As the lossof effervescence was accompanied by a loss of liquid […], the researchers then assessed the weight loss of each bottle up to 72 hours after the start of the experiment. To their surprise, the loss was the same with or without the spoon.” And to clarify: “The small spoons did not improve the retention of the bubbles. On the other hand, the wines in corked bottles showed excellent effervescence.”
