Homework 8: Chapter 12

Some people like to pour beer gently down the side of the glass to preserve bubbles. Others splash it down the center to release the bubbles into a foamy head and free the aromas. Champagne, however, is best when the bubbles remain concentrated in the wine. Researchers verified this difference between two pouring methods by measuring the amount of bubbles in each glass of champagne poured two different ways at two different temperatures.

	Champagne Temperature
	40 degrees	46 degrees
Gentle pour	n = 10	n = 10
	M = 7	M = 3