Web Release Date: August 26,
Champagne Experiences Various Rhythmical Bubbling Regimes in a Flute
and
Laboratoire d'
nologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de
Reims, B.P. 1039, 51687 Reims Cedex 2, France, and Instituto de Física, Universidade de São Paulo,
Caixa Postal 66318, 05315-970 São Paulo, SP, Brazil
Received for review May 4, 2006. Revised manuscript received July 24, 2006. Accepted July 26, 2006. Thanks are due to the Europôl'Agro institute and to the Association Recherche Oenologie Champagne Université for financial support.
Abstract:
Bubble trains are seen rising gracefully from a few points on the glass wall (called nucleation sites) whenever champagne is poured into a glass. As time passes during the gas-discharging process, the careful observation of some given bubble columns reveals that the interbubble distance may change suddenly, thus revealing different rhythmical bubbling regimes. Here, it is reported that the transitions between the different bubbling regimes of some nucleation sites during gas discharging is a process which may be ruled by a strong interaction between tiny gas pockets trapped inside the nucleation site and/or also by an interaction between the tiny bubbles just blown from the nucleation site.
Keywords: Champagne; sparkling wines; carbonated beverages; effervescence; bubble nucleation; nucleation sites; bubbling instabilities; cellulose fibers
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