TY - JOUR T1 - The Secrets of Fizz in Champagne Wines: A Phenomenological Study JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 88 LP - 92 DO - 10.5344/ajev.2001.52.2.88 VL - 52 IS - 2 AU - Gérard Liger-Belair AU - Hervé Lemaresquier AU - Bertrand Robillard AU - Bruno Duteurtre AU - Philippe Jeandet Y1 - 2001/01/01 UR - http://www.ajevonline.org/content/52/2/88.abstract N2 - 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. ER -