Fizzy drinks like soda or champagne contain dissolved carbon dioxide which forms bubbles when the pressure inside its container is released. The tiny bubbles rise to the surface where the liquid film covering them can rupture, creating a small cavity at the surface. The cavity collapses in a matter of milliseconds (bottom animation). Above the surface, the cavity reverses its curvature to create a liquid jet (top animation) which can expel multiple tiny droplets. These droplets can tickle a drinker who hovers too close, but they also carry and distribute the aroma molecules that are part of the experience of a drink like champagne. (Image credit: E. Ghabache et al., source)
(Today’s topic brought to you by my impending nuptials to my favorite physicist/spacecraft engineer.)