Table of Contents
- Effervescence definition and meaning
- What is a sparkling wine? Effervescence in the glass
- Where does the effervescence in Champagne come from?
- How to preserve Champagne bubbles and effervescence
- Frequently Asked Questions
Effervescence definition and meaning
Effervescence refers to the production of bubbles or foam by a substance, particularly when mixed with a liquid. As a noun, it is most often associated with soft drinks, where bubbles form as carbon dioxide gas is released.
The word also carries a figurative meaning: a cheerful, bubbly or lively personality, or a state of excitement and exuberance. In chemistry, conversely, effervescence describes the chemical reaction in which a carbon dioxide-producing substance reacts with an acid, releasing carbon dioxide (CO2) bubbles from the solution.
Effervescence can therefore take many forms, and its usual synonyms reflect that range: bubbling, foaming, fizz or, in a figurative sense, enthusiasm and energy.
What is a sparkling wine? Effervescence in the glass
An effervescent wine is, by definition, a wine containing bubbles created by dissolved carbon dioxide.
It can be produced in a variety of ways, but the most common method is the méthode champenoise, which involves fermenting the wine a second time in the bottle to create carbon dioxide.
Sparkling wines include Champagne, Prosecco and Cava, among others. They are often enjoyed at celebrations and special occasions for their sparkling taste and frothy texture.
Where does the effervescence in Champagne come from?
The méthode champenoise is a sparkling wine production method developed in the Champagne region of France.
It involves fermenting the wine a second time in the bottle to create carbon dioxide, which gives the wine its characteristic bubbles. Here are the general stages of the méthode champenoise:
- Primary fermentation: the grape juice ferments for the first time in the presence of yeast, producing wine and carbon dioxide.
- Tirage: the wine is bottled with sugar and yeast, triggering a second fermentation in the bottle.
- Regeneration: the yeast consumes the sugar and produces carbon dioxide, which dissolves in the wine.
- Capping: the bottles are closed to prevent the gas from escaping.
- Storage: bottles are stored on their sides for several months to several years to allow the deposit to form.
- Stirring: cylinders are stirred regularly to dislodge the deposit.
- Disgorging: the cork is removed, releasing the deposit and allowing excess carbon dioxide to escape.
- Bottling: the wine is re-bottled and released for sale.
The méthode champenoise is considered one of the most complex and expensive ways of producing sparkling wines. It is also regarded as the most upmarket, yielding high-quality wines with fine bubbles and a frothy texture.
How to preserve Champagne bubbles and effervescence
The concentration of carbon dioxide, and therefore the density of the bubbles, is the most difficult aspect of Champagne to preserve, and levels vary between Champagnes. To keep the bubbles, follow these steps:
- Store at the right temperature: keep Champagne at a constant temperature, ideally between 10 and 15 °C. Too high a temperature can cause carbon dioxide to escape more quickly, reducing the number of bubbles.
- Bottle position: unopened bottles can be stored horizontally or upright, as position has no effect on the quality of the wine.
- Avoid vibration: avoid shaking Champagne bottles or storing them near sources of vibration such as machinery or household appliances.
- Tight closure: keep Champagne bottles tightly closed and do not leave them open for long periods.
- Quick service: serve Champagne quickly after opening to prevent the bubbles from escaping.
By following these steps, you can preserve your Champagne’s bubbles for longer and keep its freshness and effervescence.
Note that bubbles naturally fade over time, even when Champagne is well preserved.
Also of interest to wine professionals are the sparkling wine preservation systems that have just appeared in the 2020s. For wine professionals, a sparkling wine preservation system is also available.
BUBBL. This portable system from Wikeeps preserves the bubbles and aromas of an open bottle of Champagne or other sparkling wine for more than seven days. Its Smart Cap seals the bottle hermetically and has a built-in pressure regulator that releases any excess gas.
A gun containing a cartridge injects an oenological gas made of CO2 and N2 (nitrogen). About five seconds is enough to compress the CO2 still in the wine; the gas also restores pressure and helps preserve the aromas, so you can enjoy a glass day after day. It works whatever the level of wine left, although a nearly empty bottle needs slightly more gas, and it suits Cava, Prosecco and Franciacorta too; the opened Champagne preservation kit is another option.
Once protected, the bottle is best kept upright, even though the Smart Cap is airtight, and placed in a refrigerated cellar or ice bucket to stay below 10 °C. The same storage rule applies when using a Bubbl. system.
Frequently Asked Questions
What is effervescence in chemistry?
In chemistry, effervescence is the reaction in which a carbon dioxide-producing substance reacts with an acid, releasing carbon dioxide (CO2) bubbles. In sparkling wine, the bubbles come instead from carbon dioxide dissolved during the second fermentation in the bottle.
What is another word for effervescence?
Common synonyms include bubbling, foaming and fizz. In a figurative sense, effervescence also describes a cheerful, bubbly personality or a state of excitement and exuberance.
How long does an opened bottle of Champagne stay effervescent?
Without protection, the bubbles escape quickly, so Champagne should be served soon after opening. With Bubbl., the bubbles and aromas of an opened bottle are preserved for 7 days; Wikeeps recommends keeping the protected bottle upright below 10 °C.