PT  - JOURNAL ARTICLE
AU  - Gérard Liger-Belair
AU  - Hervé Lemaresquier
AU  - Bertrand Robillard
AU  - Bruno Duteurtre
AU  - Philippe Jeandet
TI  - The Secrets of Fizz in Champagne Wines: A Phenomenological Study
AID  - 10.5344/ajev.2001.52.2.88
DP  - 2001 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 88--92
VI  - 52
IP  - 2
4099  - http://www.ajevonline.org/content/52/2/88.short
4100  - http://www.ajevonline.org/content/52/2/88.full
SO  - Am J Enol Vitic.2001 Jan 01; 52
AB  - In this study, instantaneous high-speed photography was used to investigate a first approach to the bursting of bubbles at the free surface of a glass poured with champagne. The complex hydrodynamic process following bubble collapse and leading to the projection of a high-speed liquid jet a few centimeters above the free surface was captured and explained in wine-tasting conditions. A structural analogy between the liquid jet during bubble collapse and the liquid jet that follows a drop impact was presented. By drawing a parallel between the fizz in champagne and the "fizz of the ocean," the authors also suggest that bubbles bursting at the free surface of Champagne wines play a major role in flavor release.Acknowledgments: The authors thank the Europôl’Agro Institute and the Association Recherche Oenologie Champagne Université for financial support and Champagne Pommery and Verrerie Cristallerie d’Arques for supplying wines and glasses.