@article {Liger-Belair88, author = {G{\'e}rard Liger-Belair and Herv{\'e} Lemaresquier and Bertrand Robillard and Bruno Duteurtre and Philippe Jeandet}, title = {The Secrets of Fizz in Champagne Wines: A Phenomenological Study}, volume = {52}, number = {2}, pages = {88--92}, year = {2001}, doi = {10.5344/ajev.2001.52.2.88}, publisher = {American Journal of Enology and Viticulture}, 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 Europ{\^o}l{\textquoteright}Agro Institute and the Association Recherche Oenologie Champagne Universit{\'e} for financial support and Champagne Pommery and Verrerie Cristallerie d{\textquoteright}Arques for supplying wines and glasses.}, issn = {0002-9254}, URL = {https://www.ajevonline.org/content/52/2/88}, eprint = {https://www.ajevonline.org/content/52/2/88.full.pdf}, journal = {American Journal of Enology and Viticulture} }