Many people do not know the proper way to pour champagne into a glass, which has been discovered by a leading French scientist.

The study was conducted by Professor Gérard Liger-Belair and colleagues at the University of Reims to know the proper way to pour the said drink.

The findings were published in the Journal of Agricultural and Food Chemistry.

The crew employed thermographic equipment in their study to test the amount of carbon dioxide, which the champagne lost while pouring it in a glass.

They adopted two methods of pouring the drink. In the first, the champagne was poured directly in the middle of the glass, which is also the general method. In the second method, it was slid slowly down the glass. The methods were performed at three different temperatures.

It was found that in the second method twice the amount of carbon dioxide got accumulated as against the first method, which is suggested as the best way to pour champagne. Also, the chilling temperature prevents the carbon dioxide molecules from getting dissolved quickly, which keeps the aroma of the drink intact.

"I'm not sure this is all that surprising. We teach all our waiters to pour delicately, while tilting the glass", said Mark Jenner, Head Barman at the Coburg Bar at the Connaught Hotel, London. He also added that the temperature of 39F is required to chill the non-vintage champagne.