RT Journal Article
SR Electronic
T1 Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 317
OP 323
DO 10.5344/ajev.1999.50.3.317
VO 50
IS 3
A1 Gérard Liger-Belair
A1 Richard Marchal
A1 Bertrand Robillard
A1 Michèle Vignes-Adler
A1 Alain Maujean
A1 Philippe Jeandet
YR 1999
UL http://www.ajevonline.org/content/50/3/317.abstract
AB 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.