Final answer:
Twyla needs to open the bottle of champagne to allow the pressure to release, enabling the dissolved carbon dioxide to escape and form bubbles. This is due to the fermentation process where yeast converts sugar into alcohol and carbon dioxide.
Step-by-step explanation:
To make the bubbles come out of champagne, Twyla would need to open the bottle, allowing the built-up pressure to release. This release of pressure is responsible for emitting the carbon dioxide that was previously dissolved in the wine, due to the fermentation process. The chemical reaction, C6H12O6 (aq) → 2 C2H5OH(aq) + 2 CO2 (aq), shows that yeast converts sugars into alcohol and carbon dioxide within a closed container. The carbon dioxide (CO2) gets dissolved in the wine and upon opening the bottle, the gas escapes and forms bubbles, giving champagne its signature fizz.