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sparkling wine, fork issue
A simple matter that i couldnt solve:
I work in a restaurant.
We sell sparkling wines (CO2 containing), often bottles arn't empty at the end of the evening and we have to store them till next day.
An old trick of the trade is to put a fork upside down into the bottle.
The purpose would be to contain the bubbles in the flask.
I have absolutely no idea of how this should work.
Often forks are made of rust-free steel and i guess some reaction must be there to prevent the leaking of the liquid.
I am in the dark.
Anyone?
What a fine day for chemistry this is.
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kclo4
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If anything the fork would encourage the decomposition of carbonic acid by providing nucleation points, which is essentially the carbonation.
Since gases are more soluble at higher pressure and lower temperatures, keeping the wine cold, with the lid/cork on tightly so it can hold a
seal/pressure would be likely the most effective thing to do.
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crazyboy
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kclo4 is right. This was tested by "Mythbusters" and confirmed by common sense, a silver spoon in a bubbly beverage significantly reduces the amount
of carbonation; worse than just re corking it an sticking it in the fridge.
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So essentially it would be a dumb thing to do.
That's a nice thing to tell the boss 
What a fine day for chemistry this is.
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watson.fawkes
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What would work is a bit of CO2 pressure from the beverage system. You'd need an appropriate adapter for the wine bottle. I'm don't think they exist
in trade, as I haven't seen them in the wholesale beverage supply catalog I've got. Conceptually, it's very simple: a seal that doesn't pop out under
pressure, a one-way valve, and a quick-lock connector.
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chemoleo
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Thread Moved
11-8-2009 at 14:24 |
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