Keeping Carbonation Bottled Up with FEA
When Dom PérignonFrench Benedictine monk, winemaker, and namesake for fine champagnewas asked to look into why sparkling wine bottles were unexpectedly bursting in the cellars of his abbey in northern France three hundred years ago, he decided to investigate the bubbles. Fermentation, it turns out, continued after the beverage was bottled, producing additional carbonation and increasing pressure. By experimenting, so the story goes, Pérignon was able to control the refermentation process and reduce breakage and loss of the bottles’ precious contents.