What makes champagne fizz?

Question

Hey Bartzbra, thats not a proper answer, go get your coat you are leaving.

Answer 1

In traditional champagne making, during fermentation yeast eats sugar and the byproduct is co2.  The Champagne bottle is corked during this process and the co2 is then absorbed into the wine, creating fizz.

Some companies that do not use the traditional method will simply add carbonation to their wine.  

Answer 2

Carbon dioxide just like any other fizzy drinks

- What makes fizzy drinks fizzy is carbonation. Some carbon dioxide is naturally dissolved in water. When it is dissolved in water, the CO2 combines with the water molecule (H2O) to create carbonic acid (H2CO3). If the sollution has too much CO2 in it, then the carbonic acid breaks down into its components and the CO2 escapes creating little tinny bubbles.

Answer 3

The reason is microscopic dirt on the glass which reacts with the carbonation.

Answer 4

Carbon Dioxide... the same thing that makes beer and pop fizzy. Champagne just has a whole lot of it.

Answer 5

the carbonated stuff in it

Answer 6

because its carbonated like fizzy drinks and sparkling water.

champagne starts off as wine but they do stuff to it including carbonation.

Answer 7

Carbon dioxide, which forms during the fermentation process, or is sometimes artificially put into the wine.

Answer 8

Carbon dioxide dissolved in the champagne under pressure coming out as gas after you release the cork and shake it up a bit.

The money shot!