This stunning photograph illustrates a new technique used in this study of the pouring of champagne.
A dynamic-tracking technique using IR thermography was used to visualize the cloud of gaseous CO₂ released when pouring champagne.
The findings of the research, illustrated by the graph above, were not that surprising – pouring gently along the wall like beer and chilling the champagne reduced the “loss” of CO₂.
The real question is what is left in the champagne and what level should that be?
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