Champagne

There was a study on champagne by Michelle Vallead and colleagues in 1994. They demonstrated the amount of carbon dioxide lost depends on the way the wine is poured into the glass. So pouring into a tilted glass retains more carbon dioxide than pouring into a vertical glass. And using bubble imaging techniques. Liger-Belleur was able to track the flow of the bubbles in a glass. The release of bubbles even depends on the inside surface of the glass.