How to be 確かな シャンペン酒 is perfect when the cork is popped... watch out for the curl of the 'smoke'!

  • Custom to keep シャンペン酒 冷気／寒がらせるd in ice buckets t at a perfect 8C to 10C
  • 調印する シャンペン酒 is not ready is colour of curl of 'smoke' when you pop cork
  • Connoisseurs need to look for a grey-white cloud of 霧 formed on 開始

By DAILY MAIL REPORTER

Published: | Updated:

You can tell if a 瓶／封じ込める of シャンペン酒 is too warm to sip - by the colour of the curl of 'smoke' when you pop the cork.

瓶／封じ込めるs of the 高級な fizz has a blue gas if it had been 蓄える／店d at room 気温 ? giving a telltale 調印する it may not be やめる as 冷気／寒がらせるd as 推定する／予想するd.

When you open a 瓶／封じ込める there's a curl of smoke as soon as the cork goes pop.?

A giveaway that your champagne is not quite ready is the colour of the curl of ?smoke? when you pop the cork

A giveaway that your シャンペン酒 is not やめる ready is the colour of the curl of 'smoke' when you pop the cork

For as long as シャンペン酒 has 存在するd, it has been the custom to bring them to the （米）棚上げする／（英）提議する in ice buckets or coolers to make sure they are served at 8C to 10C (47F to 50F).

This can also be 達成するd by 冷気／寒がらせるing 瓶／封じ込めるs in the fridge for three hours.

Below that 気温 connoisseurs （人命などを）奪う，主張する the ワイン is too 冷淡な, making aromas harder to （悪事，秘密などを）発見する. Above 10C the ワインs appear 'heavier' and いっそう少なく 有望な.

Now bubbly 専門家s based, 適切な, in シャンペン酒-Ardenne have 設立する the smoke changes colour - depending on whether it is kept in the fridge or the cellar.

But you have to be quick to 位置／汚点／見つけ出す it. Led by Professor Gerard Liger-Belair, they 設立する it has a different hue when it is 20C (68F), compared to six or 12C (54F).

He said the 気温 影響する／感情s the 形式 of the grey white cloud of 霧 formed on 開始.

Prof Liger-Belair, a 化学製品 physicist at the University of Reims, said: 'The gas mixture 噴出するing from the bottleneck during the cork popping 過程 can show different colours.'

This depends on the subtle condensation p rocessess に引き続いて the 拡大 of the CO2 (炭酸ガス), which also has traces of water vapour.

Prof Liger-Belair said: 'Unfortunately, it is invisible by the naked 注目する，もくろむ because it lasts only two to three milliseconds after the cork popping 過程.'

He said it has no consequence on the tasting itself, but を強調するs the コンビナート／複合体 phenomena of シャンペン酒.

His family started in the ワイン 商売／仕事 in 1815 when Louis Liger-Belair, one of Napoleon's generals, bought a vineyard.

He 誇るs he now has 'the best 職業 in physics.'

Prof Liger-Belair explained: 'During the first two milliseconds に引き続いて cork popping, the phenomena occuring in the bottleneck are 類似の to what is happening in ロケット／急騰する nozzles.

'This is because the gas mixture, 最初 under 圧力 in the bottleneck, 自由に 拡大するs during cork popping.'

His team used high-速度(を上げる） cameras to 逮捕（する） corks popping and the condensation 過程 in the bottlenecks of transparent シャンペン酒 瓶／封じ込めるs 蓄える／店d at 6, 12 and 20C.

For the 瓶／封じ込めるs 蓄える／店d at 20C, which is about normal room 気温, the characteristic cloud disappeared - and was 取って代わるd by a more evanescent blue plume.

This even began from inside the bottleneck, によれば the findings published in 科学の 報告（する）／憶測s.

Very 冷淡な 炭酸ガス 会合，会うs tiny ice 水晶s in the neck of the 瓶／封じ込める created when the gas 拡大するs.

When they 実験（する）d 瓶／封じ込めるs 蓄える／店d at 20C, the grey cloud was 取って代わるd by the blue because the 比較して higher 気温 of the liquid inhibits the condensation of water vapor in the 瓶／封じ込める neck.

Prof Liger-Belair explained 解放（する）ing the cork creates a 現象 known as 'adiabatic 拡大. '

The 解散させるd 炭酸ガス produced during the fermentation 過程 速く 拡大するs as the cork is 除去するd, dropping the 気温 inside the 瓶／封じ込める neck.

The plume is formed when the very 冷淡な gas 攻撃する，衝突するs the ambient 空気／公表する outside the mouth of the 瓶／封じ込める.

Prof Liger-Belair said clusters of ice water appear in the bottlenecks at all 貯蔵 気温s. But, at higher 気温s, 氷点の of CO2 occurs, resulting in the blue 段階 観察するd at 20C.

He said: 'The main goal of our team is to 熟考する／考慮する every 選び出す／独身 steps of シャンペン酒 tasting.

'Anyone of us has indeed already uncorked a 瓶／封じ込める of bubbly... but who really knows how much science may be hidden behind this 明らかに so simple 活動／戦闘?

'We have decided to 焦点（を合わせる） on the cork popping 過程 because it is indeed the very first 活動／戦闘 先行する シャンペン酒 tasting, and I was 絶対 納得させるd such a 抱擁する decompression should produce visually 控訴，上告ing condensation phenomena 同様に as subtle science.

'During the cork popping 過程, the gas mixture in the bottleneck suddenly 拡大するs and experiences adiabatic 拡大. Thus, its 気温 suddenly 落ちるs.'?

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