title: Period-adding route in sparkling bubbles.
abstract: Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route.
authors.affiliation: Laboratoire d'oenologie et de Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France. gerard.liger-belair@univ-reims.fr
authors.forename: Gérard
authors.initials: G
authors.lastname: Liger-Belair
authors.forename: Alberto
authors.initials: A
authors.lastname: Tufaile
authors.forename: Bertrand
authors.initials: B
authors.lastname: Robillard
authors.forename: Philippe
authors.initials: P
authors.lastname: Jeandet
authors.forename: José Carlos
authors.initials: JC
authors.lastname: Sartorelli