tag:blogger.com,1999:blog-5445569787371915337.post826240894187675638..comments2024-03-18T16:40:32.561-07:00Comments on Shut up about Barclay Perkins: Bottling in 1901 - other factors affecting flavour (continued)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-53494454578700228072013-09-11T05:01:05.430-07:002013-09-11T05:01:05.430-07:00[draws breath] what these CO2 arguments tend to ig...[draws breath] what these CO2 arguments tend to ignore is that filtered carbonated products are, well, filtered. Whereas BC beers have suspended yeast (and other particulates) in them. I <i>suspect</i> this has more of an effect on bubble formation (by nucleation?) than any magic of the carbonation process. Or invocation of le Chatelier.StringersBeerhttps://www.blogger.com/profile/12573068197944669997noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49447057190288978432013-09-11T01:27:29.916-07:002013-09-11T01:27:29.916-07:00CO2 is just CO2 once it's free but it isn'...CO2 is just CO2 once it's free but it isn't as simple as that.<br /> Yeast digests sugars and by a complicated process involving intermediate compounds a substance is created which in turn breaks down to yield carbon dioxide.It's entirely feasible that under pressure this breakdown is inhibited (look up le Chatelier's Principle)but once the pressure is released by removing the cork or cap the reaction resumes and CO2 continues to be formed.In this way the bubbles are smaller and continue for a very long time.<br /> It's certainly strongly believed in the sparkling wine industry that the mousse is vastly superior in a bottle where secondary fermentation occurs than if force carbonated.Anonymousnoreply@blogger.com