VOICED : French champagne scientist

The video explores a scientific study on champagne fizziness, detailing how bubbles form due to carbon dioxide during fermentation. It discusses the impact of sugar content on bubble size and offers techniques to control it. The video also highlights the importance of glass shape, particularly tulip glasses, in preserving champagne's aroma and effervescence.

What is necessary for bubbles to form on the surface of a champagne flute?

• A perfectly clean glass

• Tiny particles on the glass surface

• Low pressure

• High temperature

What is the role of sugar in the champagne fermentation process?

• It influences the size of the bubbles

• It increases the alcohol content

• It adds flavor to the champagne

• It changes the color of the champagne

How can the size of bubbles in champagne be reduced?

• By reducing the sugar content during fermentation

• By adding more sugar

• By using a larger bottle

• By increasing the amount of yeast

What is the effect of cutting a notch in the base of a champagne glass?

• It changes the color of the champagne

• It induces bubbles to rise in perfect formation

• It makes the champagne taste sweeter

• It prevents bubbles from forming

Which glass shape is recommended for preserving the aroma of champagne?

• A square glass

• A wide bowl

• A tulip shape

• A traditional flute