科學(xué)60秒:美味香檳是“倒”出來的
來源：滬江聽寫酷
2011-05-10 00:12
文章較難，大家聽寫填空即可~
You don't have to be a champagne buff to want the best flavor from your bubbly. So the secret to a perfect glass? It's all in the pour, according to a study in the Journal of Agricultural and Food Chemistry.
A key player in champagne's taste is its ___1___ carbon dioxide. As that CO2 bubbles out, it releases aroma, and provides that tingly bite. As soon as you uncork a bottle, CO2 starts ___2___ the champagne into the air. But pouring it ___ 3___ that process, by increasing surface area and turbulence.
Chemists—French ones, of course—poured champagne into fluted glasses two ways. The traditional way, ___4___, splashing off the bottom—and the beer way, onto the side of a ___5___ glass. Then they measured the CO2 lost during the pour.
At 40 degrees Fahrenheit, champagne poured traditionally quickly lost a quarter of its carbon dioxide. But pouring down the side caused only half the gas loss. Closer to room temperature, the drink became flat fast, whatever way you pour. So if you want your champagne très bon, keep it cold. And pour that bubbly like it’s Bud.
You don't have to be a champagne buff to want the best flavor from your bubbly. So the secret to a perfect glass? It's all in the pour, according to a study in the Journal of Agricultural and Food Chemistry.
A key player in champagne's taste is its ___1___ carbon dioxide. As that CO2 bubbles out, it releases aroma, and provides that tingly bite. As soon as you uncork a bottle, CO2 starts ___2___ the champagne into the air. But pouring it ___ 3___ that process, by increasing surface area and turbulence.
Chemists—French ones, of course—poured champagne into fluted glasses two ways. The traditional way, ___4___, splashing off the bottom—and the beer way, onto the side of a ___5___ glass. Then they measured the CO2 lost during the pour.
At 40 degrees Fahrenheit, champagne poured traditionally quickly lost a quarter of its carbon dioxide. But pouring down the side caused only half the gas loss. Closer to room temperature, the drink became flat fast, whatever way you pour. So if you want your champagne très bon, keep it cold. And pour that bubbly like it’s Bud.
dissolved diffusing from speeds up straight down tilted
想要你的香檳酒呈現(xiàn)最佳口感？——你無需變成一個香檳迷。那么，如何獲得一杯口感完美的香檳呢？《農(nóng)業(yè)與食品化學(xué)雜志》刊登的一項研究表明，秘訣全在倒酒的方式上。 香檳口感的關(guān)鍵是溶解在酒里的二氧化碳。當(dāng)二氧化碳向上滋滋冒汽時，會散發(fā)出一種芳香，并在品嘗者口中彈跳蹦跶，釋放出香檳特有的刺激口感。開啟瓶蓋的瞬間，二氧化碳就不斷冒出。而在傾倒過程中，香檳的“飛流直下”增大了液體表面積，二氧化碳會更快速地逸出。 化學(xué)家們——理所當(dāng)然是法國化學(xué)家——用槽紋玻璃杯試驗了兩種倒香檳的方式。一種是傳統(tǒng)方式——直接往杯底快速倒下去，另一種像倒啤酒一樣——沿著傾斜的杯壁緩緩倒入；然后檢測了兩種方式二氧化碳的損失量。 氣溫在華氏40度時，傳統(tǒng)方式在剛開始就損失了四分之一的二氧化碳，但沿杯壁傾倒的方式總共只減少了一半的二氧化碳。氣溫接近常溫時，無論哪種方式，倒出的香檳很快“安靜”下來。所以，如果希望你的香檳擁有極佳口感，存放時要置于陰涼處；享用時要像喝“百威”那樣沿著杯壁緩緩倒入。
