Final answer:
The Champagne bottle formats exempt from the maturation rule are the larger sizes, such as Magnum, Jeroboam, Methuselah, Nebuchadnezzar, and Salmanazar. Champagne's bubbles are created by the second fermentation process inside the bottle, with CO₂ dissolving in the liquid until the bottle is opened. When pressing a cork directly into the liquid of an airless bottle, the bottle can break due to the pressure transmitted through the liquid. The option (A) is correct.
Step-by-step explanation:
The formats of Champagne bottles that are exempt from the rule that Champagne must be matured and commercialized in the same bottle in which it has undergone the second fermentation are the larger bottle sizes, specifically: Magnum, Jeroboam, Methuselah, Nebuchadnezzar, and Salmanazar. The second fermentation, which is critical for producing the bubbles in Champagne, involves the conversion of sugars into ethanol (C₂H₅OH) and carbon dioxide (CO₂) by yeast. When this fermentation happens in a closed container, the CO₂ dissolves in the liquid becoming part of the beverage, and it is only released once the container is opened, creating the sparkling effect of the Champagne.
To clarify the exceptions to Champagne production, standard-sized bottles must go through both fermentation and maturation in the same bottle. However, larger formats like Magnum, Jeroboam, and the other aforementioned bottles can be handled differently due to practicalities in production and handling.
It is also noteworthy that when pressure is applied to a liquid-filled bottle, such as forcing a cork into it, the liquid transmits this pressure uniformly in all directions (Pascal's principle). When there is no air gap and the pressure is applied directly to the liquid, the stress is transferred to the glass, making it break. Conversely, having air between the cork and the liquid will absorb some of the shock, thereby preventing the bottle from breaking. Therefore, option (A) is correct.