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