Who doesn’t enjoy a glass or two of bubbly every once in a while? Champagne or prosecco, dry or sweet, bubbles are key, so it’s not a surprise that ensuring there are many (and that they last) has been the goal of winemakers for centuries. Because we know it: over time, sparkling wines gradually lose their effervescence. 

Recent research by the University of Reims Champagne-Ardenne, as published in the journal ACS Omega, sheds light on how the size of the bottle significantly influences its ability to retain carbon dioxide (CO2), and consequently, its sparkling quality. Sparkling wines, including champagne and prosecco, owe their fizz to the presence of CO2, a byproduct of a secondary fermentation process that occurs within the bottle.