Champagne experiences various rhythmical bubbling regimes in a flute.
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.
Liger-Belair
Gérard
G
Laboratoire d'Oenologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, 51687 Reims Cedex 2, France. gerard.liger-belair@univ-reims.fr
Tufaile
Alberto
A
Jeandet
Philippe
P
Sartorelli
José-Carlos
JC
D002245:Carbon Dioxide / Q000737:chemistry; D002253:Carbonated Beverages; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D000431:Ethanol / Q000737:chemistry; D005285:Fermentation; D014920:Wine
D002245:Carbon Dioxide; D000431:Ethanol