Fizzing drinks and ozone

This question has probly been discussed before, but I’m not good enough to find it on the boards. I was wondering about how you keep carbonated drinks from foaming over the cup when they’re poured, and I have a backwards reason for asking. People tilt the glass to presumably give the gas coming out of solution a greater surface area to dissipate from, and the slower you pour the less CO2 there is that has to escape per unit time and hence it doesn’t all fizz out at once. - Assuming all’s normal (no abnormal pressure or temperature differences) which has the greater effect on how much fizz is produced; more surface area or pouring more slowly and not agitating the supersaturated liquid as much? My backwards reasoning is that I want to find out how to keep as much gas IN solution as possible. I perform dissolved ozone tests on treated water, and the gas tends to escape to the atmosphere as it leaves the big syringe I use to fill the 10ml sample vile containing the reagent. Since the volumes I use are so small, would I hold the vile straight up and down while I inject the sample water with dissolved ozone, tilt it, add the water quickly, slowly, submerge the syringe tip into the reagent waiting in the vile, or does it matter?
No, ozone and beer foam aren’t the same, but the general concept is similar. (people at work don’t know and don’t care, so I can’t ask them)