Pouring it down the side of the glass is indeed the best method.
The first sentence of the abstract reads… “Pouring champagne into a glass is far from being consequenceless with regard to its dissolved CO2 concentration”.
“On the Losses of Dissolved CO2 during Champagne Serving”. Gerard Liger-Belair, Marielle Bourget, Sandra Villaume, Philippe Jeandet, Herv Pron, Guillaume Polidori. Journal of Agricultural and Food Chemistry 2010 58 (15), 8768-8775
“Figure 3. Time-sequences illustrating both ways of serving 100 mL of champagne into the flute: the champagne-like way of serving (this way is the traditional way of serving champagne and sparkling wines in bars, clubs, and restaurants) (a) and the beer-like way of serving, traditionally reserved for serving beer (to prevent an excessive formation of foam) (b). (Photography by Grard Liger-Belair.)”
Figure with permission American Chemical Society
If you have an interest in protein determinations this new review might be of interest to you. Very topical after the recent melamine scares. It is very important to us given the importance of protein content as one of the main factors determining the suitability of wheat flour for our chosen end-use.
Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration. Jeffrey C. Moore, Jonathan W. DeVries, Markus Lipp, James C. Griffiths, Darrell R. Abernethy Article first published online: 17 AUG 2010. Comprehensive Reviews in Food Science and Food Safety. Volume 9, Issue 4, pages 330–357, July 2010.
For the full press release via Eurekalert
For the abstract and full article visit
Dustin Diaz: image available under a Creative Commons license via Flickr.
Attribution/non-commercial/no derivative works