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Am. J. Enol. Vitic. 50:3:317-323 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
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Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles

Gérard Liger-Belair 1, Richard Marchal 1, Bertrand Robillard 2, Michèle Vignes-Adler 3, Alain Maujean 1, and Philippe Jeandet 1

1 Laboratoire d'Oenologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France
2 Moêt & Chandon, Laboratoire de Recherches, 6 rue Croix de Bussy, 51200 Epernay, France
3 Laboratoire des Phénomènes de Transport dans les Mélanges CNRS, 4 ter route des Gardes, 92190 Meudon, France.

philippe.jeandet{at}univ-reims.fr

In this study, an experimental method was developed in order to reach quantitatively the motion of champagne bubbles. After a brief description of the different kinds of effervescence likely to be observed by a consumer on the glass wall, we focused on nucleation sites able to produce regular trains of bubbles. It was pointed out that by using a photo camera fitted with bellows and a stroboscopic light, it is possible to observe important parameters of effervescence, such as: frequencies of bubble formation, growth rates, and velocities of bubbles rising through the liquid. Three minutes after pouring the champagne into a flute, we measured frequencies ranging from less than 1 Hz up to 25 Hz. Bubble radii were found to increase at a constant rate when rising through the liquid, with values ranging from 120 µm/s to 240 µm/s. Finally, we showed that the velocity of rise of champagne bubbles deviates from that predicted by Stokes' law.

Key words: Champagne, effervescence, bubble nucleation, strobe lighting, Stokes' law

Submitted on December 15, 1998
Revised on March 29, 1999






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Copyright © 1999 by the American Society for Enology and Viticulture.