what happens to champagne at altitude? - Apparently it loses fizz? does anyone know anything about this?

Question

I don't think that counts as the plane will be pressurized. I mean more open areas of altitude, i.e. high mountain regions etc. Thanks,

Answer 1

Yes, the champagne or anything else such as soda pop, will lose its fizz faster at higher altitudes because the air pressure is less. The carbonation in soda is trapped CO2 molecules, which are trying to escape back into the air. The more pressure there is on the surface of the liquid, the harder it is for the CO2 gas to escape. When the pressure is less, it is easier to escape.

Answer 2

Think of it as an extension of the pressure inside the bottle that keeps in all the lovely bubbles. The lower the air pressure the faster the bubbles will escape and the faster the champagne will become flat. That being said, I don't think you'll really notice that much of a difference.

Be warned though, both carbonation and altitude can intensify the effects of alcohol. Also, you might get more foaming when you open the bottle.

Answer 3

I suspect that the pop would be bigger as the pressure differential between the gasses inside the bottle and the outside air would be greater. At the same time the champagne would probably go flat quicker because of this pressure differential.

Of course if you're in a pressurised airplane there isn't this greater differential (or the differential would be a lot less than it would be if the aircraft is depressurised) and the effects would be less marked.

Answer 4

Air pressue at higher alitute is less (this is why water boils at a lower temparature at altitude - because the pressure is lower gases are able to escape at lower temps). The lower pressure allows gases to seep out of the champagne whereas the higher pressure of sea level keeps the gases in. The gas is what makes the bubbles.

Answer 5

The fizz in champagne is caused by impurities in the glass -
impurities on the glass wall contain air pockets that act as "nucleation sites". This causes carbon dioxide bubbles to form.

I don't think flying would affect it. I've had champagne at altitude and it was still fizzy!

Answer 6

I've had it on a plane if that's what you mean, and it was just as bubbly