For a long time, it was considered an irrefutable fact that a silver spoon in the neck of a broken Sparkling wine bottle the leakage of the carbon dioxide delayed. It is true that sparkling wine heated by room temperature loses the gas faster than cold, because it is more soluble in cool liquids than in warm ones. The outstanding spoon-head allegedly serves as a radiator and radiates the received on the stem, highly conducted heat. The residual air in the bottle cools down and thus stops the escape of the gas. As the length of the spoon style increases, the effect increases. So far the long-running opinion.
However, a study of the magazine "New Scientist" proved that the "silver spoon trick" only to a barely detectable extent causes something. The test was completed with two Champagne bottles (once without, once with silver spoon) performed. The amount of carbon dioxide was identical on the following days. After four days both were champagne completely stale. In the meantime, this result has been confirmed by further studies. The far better solution to the problem is one shutter that closes the bottle tightly. Basically, however, it is advisable to consume sparkling wine directly after opening the bottle, because only then he has his full Aroma and the highest percentage of pearls. See also below Perlfähigkeit and Weingenuss,