Name: 香檳的化學反應 (The Chemistry of Champagne - Reactions)
Uploaded: 2021-01-14T05:19:53.000Z
Duration: 2 min 59 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

All right, more bottles of Champagne are popped

champagne obeys another law: Henry’s law.

is in balance – or equilibrium – with

Champagne makes its gas naturally during fermentation.

tough time with that second fermentation.

Some bottles wound up with no bubbles at all.

and exploded under the enormous pressure.

More than 600 different chemical compounds

tickling the nose and stimulating the senses.

When an exploding bubble deforms its neighbors,

blossom and disappear in the blink of an eye.

So what’s the best way to pour a glass of

bubbly and maximize the sensory experience?

Chemical Society’s Journal of Agricultural

and Food Chemistry answered that question:

Pouring champagne on an angle preserves up to

twice the carbon dioxide bubbles when compared

As you’re drinking be sure to check out

How Breathalyzers Work or Sexy Chemistry.

Happy Holiday’s from us here at Reactions!

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香檳的化學反應 (The Chemistry of Champagne - Reactions)

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