Champagne undergoes two fermentation processes. One process occurs before it goes into the bottle; the second happens after bottling. When the bottle is opened, carbon dioxide gas is released, producing a geyser of bubbles in your champagne flute. Scientists estimate that a standard glass of champagne contains about 20 million bubbles. However, reopened champagne usually doesn't have much fizz. But all hope is not lost, as champagne lovers have discovered an easy trick to revive nearly-flat champagne: If you drop a single raisin into the bottle, it will collect and then gradually release the remaining carbon dioxide, putting some fizz back into your drink.
Pop goes the carbon dioxide:
- In addition to putting the bubbles in the bubbly, carbon dioxide is the reason why champagne-induced hangovers are so unpleasant -- mostly because the carbonation increases the absorption rate of the alcohol.
- Alcohol is a diuretic that causes dehydration, which in turn leads to symptoms such as headache, dry mouth, reduced concentration, and irritability.
- After you’ve over-indulged, blood-sugar levels drop because the body produces too much insulin in response to the high sugar content of alcohol. The result is often a throbbing headache.