Abstract
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.
- Received December 1998.
- Revision received March 1999.
- Copyright 1999 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.