Evidence for ascending bubble driven flow patterns in champagne glasses, and their impact on gaseous CO 2 and ethanol release under standard tasting conditions

Author： Liger-Belair G

Publisher： Maney Publishing

ISSN： 1758-8979

Source： Bubble Science, Engineering & Technology, Vol.4, Iss.1, 2012-05, pp. : 35-48

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Abstract

A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most of people, but in fact it may rather be considered as a fantastic playground for any fluid physicist or physicochemist. In this tutorial review, some recent investigations on ascending bubble driven flow patterns found in various champagne glasses, and their impact on gaseous carbon dioxide and ethanol release under standard tasting conditions, are reported. Ascending bubble driven flow patterns found in the bulk of various glasses were evidenced, through laser tomography techniques, which illustrate the fine interplay between ascending bubbles and the fluid around. Moreover, spontaneous and self-organised two-dimensional convective cells were also evidenced at the air/champagne interface. In addition, the simultaneous monitoring of gaseous CO₂ and ethanol in the headspace of both a flute and coupe filled with champagne was reported, depending on whether or not the glass shows effervescence. Both gaseous CO₂ and ethanol were found to be enhanced by the presence of ascending bubbles, thus confirming the close link between ascending bubbles, ascending bubble driven flow patterns, and the release of gaseous CO₂ and volatile organic compounds.