Keeping Champagne Fizzy?
Over the holidays I attended a party where the hostess wanted to save a bottle of opened champagne. instead of using a cork or any fangledangle equipment she dropped a metal spoon into the neck handle first.
She claimed this would maintain the bubbles for at least 2 days.
How could this possibly work? I know that the partial pressures maintain the gases in the wine until the bottle is opened. Can the electrons from the metal spoon change the charge on the surface of the liquid to prevent the gas from escaping?
Inquiring minds would love to know.