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Why do bubbles form in champagne or beer?

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Bubbles are caused by the dissolved Carbon Dioxide (CO2) inside of the beverage. The CO2 is one of the biproduct of fermentation that takes place when the yeast digest the grape must (or wort) and convert it to alcohol in the process of making the champagne (or beer). read more

In Champagne and other sparkling wines, the bubbles pop, while in beer, the bubbles remain and form the beer’s head. Champagne bubbles That’s because beer bubbles draw in molecules known as glycoproteins. read more

There are 2 reasons behind this: in the case of beers using CO2, the head still lasts longer than soda or champagne as the proteins in the beer acts like a surfactant, just like detergent bubbles in water, that reduces surface tension and makes the foam more stable. read more

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The Difference Between Beer Foam & Champagne Bubbles ...
Source: vinepair.com

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