You may have noticed that your (perception) of the bubbly wine changed as gas escaped from it, and new research finds that the concentration of gas depends on the glass.

French researchers, but of course, (monitored) the concentration of ethanol and carbon dioxide in each type of glass for 15 minutes after champagne was poured. They discovered that there was a much higher concentration of carbon dioxide in the tall flute than the broad coupe.

Infrared imaging of the glasses gave a visual (confirmation). Although the glass shape did not affect the concentration of ethanol vapor, the temperature did, with chilled champagne releasing less ethanol, but the same amount of carbon dioxide. The work is in the journal Public Library of Science ONE.

Based on their findings, the researchers were able to construct a model for how carbon dioxide moves from liquid to gas. And for (champagne) drinkers, the finding may help them choose the perfect glass. Cheers.