Me yasa masu tsayawa champagne suna siffar naman kaza

Lokacin da aka ciro kullin shampagne, me yasa yake da siffar naman kaza, tare da kumbura na kasa kuma yana da wuya a dawo da shi?Masu yin giya sun amsa wannan tambayar.
Tsawon shampagne ya zama nau'in naman kaza saboda carbon dioxide a cikin kwalban - kwalban ruwan inabi mai ban sha'awa yana ɗaukar yanayi na 6-8 na matsin lamba, wanda shine babban bambanci daga kwalban har yanzu.
Itacen kwalabe da ake amfani da shi don ruwan inabi mai kyalli yana ƙunshe da guntuwar ƙugiya da yawa a ƙasa da granules a sama.Yankin abin togi a ƙasa ya fi na sama da rabin abin togi.Sabili da haka, lokacin da abin toshe kwalaba yana fuskantar matsin lamba na carbon dioxide, guntuwar itacen da ke ƙasa suna faɗaɗa zuwa mafi girma fiye da rabin rabin pellets.Don haka, lokacin da muka fitar da kwalabe daga cikin kwalbar, rabin ƙasa ya buɗe don samar da siffar naman kaza.
Amma idan har yanzu kun sanya ruwan inabi a cikin kwalban shampagne, mai dakatar da shampagne ba ya ɗaukar wannan siffar.
Wannan al'amari yana da tasiri mai amfani sosai lokacin da muka adana ruwan inabi mai kyalli.Don samun mafi kyawun madaidaicin naman kaza, kwalabe na shampagne da sauran nau'ikan ruwan inabi mai kyalli ya kamata su tsaya a tsaye.