Abstract
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.
- Copyright 2001 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.