RT Journal Article SR Electronic T1 The Secrets of Fizz in Champagne Wines: A Phenomenological Study JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 88 OP 92 DO 10.5344/ajev.2001.52.2.88 VO 52 IS 2 A1 Gérard Liger-Belair A1 Hervé Lemaresquier A1 Bertrand Robillard A1 Bruno Duteurtre A1 Philippe Jeandet YR 2001 UL http://www.ajevonline.org/content/52/2/88.abstract 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.