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
VO 52
IS 2
A1 Liger-Belair, Gérard
A1 Lemaresquier, Hervé
A1 Robillard, Bertrand
A1 Duteurtre, Bruno
A1 Jeandet, Philippe
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.