Editing Champagne (section)

===Pouring Champagne===
Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of "mousse", according to a study,<ref>
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Bourget |first2=Marielle |last3=Villaume |first3=Sandra |last4=Jeandet |first4=Philippe |last5=Pron |first5=Hervé |last6=Polidori |first6=Guillaume |title=On the Losses of Dissolved CO 2 during Champagne Serving |journal=Journal of Agricultural and Food Chemistry |date=11 August 2010 |volume=58 |issue=15 |pages=8768–8775 |doi=10.1021/jf101239w |pmid=20681665 |bibcode=2010JAFC...58.8768L |url=https://del.h-cdn.co/assets/cm/15/10/54f9390995429_-_champagnepouring.pdf |access-date=1 January 2022}}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Parmentier |first2=Maryline |last3=Cilindre |first3=Clara |title=More on the Losses of Dissolved CO 2 during Champagne Serving: Toward a Multiparameter Modeling |journal=Journal of Agricultural and Food Chemistry |date=28 November 2012 |volume=60 |issue=47 |pages=11777–11786 |doi=10.1021/jf303574m |pmid=23110303 |bibcode=2012JAFC...6011777L |url=https://pubs.acs.org/doi/10.1021/jf303574m |access-date=1 January 2022}}
*{{cite journal |last1=Beaumont |first1=Fabien |last2=Liger-Belair |first2=Gérard |last3=Polidori |first3=Guillaume |title=Computational Fluid Dynamics (CFD) as a Tool for Investigating Self-Organized Ascending Bubble-Driven Flow Patterns in Champagne Glasses |journal=Foods |date=23 July 2020 |volume=9 |issue=8 |page=972 |doi=10.3390/foods9080972|pmid=32717781 |pmc=7466256 |doi-access=free }}
*{{cite journal |last1=Cilindre |first1=Clara |last2=Henrion |first2=Céline |last3=Coquard |first3=Laure |last4=Poty |first4=Barbara |last5=Barbier |first5=Jacques-Emmanuel |last6=Robillard |first6=Bertrand |last7=Liger-Belair |first7=Gérard |title=Does the Temperature of the prise de mousse Affect the Effervescence and the Foam of Sparkling Wines? |journal=Molecules |date=22 July 2021 |volume=26 |issue=15 |page=4434 |doi=10.3390/molecules26154434|pmid=34361583 |pmc=8347939 |doi-access=free }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Villaume |first2=Sandra |last3=Cilindre |first3=Clara |last4=Jeandet |first4=Philippe |title=Kinetics of CO 2 Fluxes Outgassing from Champagne Glasses in Tasting Conditions: The Role of Temperature |journal=Journal of Agricultural and Food Chemistry |date=11 March 2009 |volume=57 |issue=5 |pages=1997–2003 |doi=10.1021/jf803278b|pmid=19215133 |bibcode=2009JAFC...57.1997L }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |title=Visual Perception of Effervescence in Champagne and Other Sparkling Beverages |journal=Advances in Food and Nutrition Research |date=2010 |volume=61 |pages=1–55 |doi=10.1016/B978-0-12-374468-5.00001-5 |pmid=21092901 |isbn=9780123744685 }}
*{{cite journal |last1=Liger-Belair |first1=Gérard |last2=Polidori |first2=Guillaume |last3=Jeandet |first3=Philippe |title=Recent advances in the science of champagne bubbles |journal=Chemical Society Reviews |date=2008 |volume=37 |issue=11 |pages=2490–2911 |doi=10.1039/b717798b |pmid=18949122 }}
</ref> ''On the Losses of Dissolved CO<sub>2</sub> during Champagne serving'', by scientists from the [[University of Reims]].<ref name=keller>{{cite news |author=Greg Keller |work=[[The Boston Globe]] |date=12 August 2010 |url=http://www.boston.com/news/world/europe/articles/2010/08/12/champagne_fizzics_science_backs_pouring_sideways/ |title=Champagne fizzics: Science backs pouring sideways }}</ref> Colder bottle temperatures also result in reduced loss of gas.<ref name=keller /> Additionally, the industry is developing Champagne glasses designed specifically to reduce the amount of gas lost.<ref>{{Cite news |title=How to pour champagne properly |url=http://www.smh.com.au/lifestyle/homestyle/how-to-pour-champagne-properly-20100813-122ph.html |work=[[The Sydney Morning Herald]] |date=13 August 2010 |access-date=29 September 2010 }}</ref>