Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles
Gérard Liger‐Belair, Richard Marchal, Bertrand Robillard, P. M. Adler, Alain Maujean, Philippe Jeandet
American Journal of Enology and Viticulture
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 Stokes9 law.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Bubble radii increase at a constant rate 120 µm/s to 240 µm/s
“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.”
Velocity of rise of champagne bubbles deviates from that predicted by Stokes' law
“Finally, we showed that the velocity of rise of champagne bubbles deviates from that predicted by Stokes' law.”
Bubble formation has frequencies ranging from less than 1 Hz up to 25 Hz
“Three minutes after pouring the champagne into a flute, we measured frequencies ranging from less than 1 Hz up to 25 Hz.”