Tag: champagne

Bubble Trails – Straight or Wonky?
Watch the bubbles rising in a glass of champagne and you’ll see them form tiny straight lines, with each bubble following its predecessor. But in a carbonated soda, the bubbles rise all over the place, each following its own zig-zaggy line. Why the difference? A recent study points out the culprits: bubble size and surfactants.
As bubble size increases from left to right, the bubble trail straightens.
Looking at a variety of beverage scenarios, researchers found that both a bubble’s size and its surfactant concentration affected what sort of path it followed. For clean (surfactant-free) bubbles, small bubbles take a winding path, but bigger ones move in a straight line. Simulations show that bubbles can only form a straight path if they produce enough vorticity on their surface. Small bubbles just can’t deform enough to do that.
For bubbles of the same size, increasing the surfactants on the bubbles straightens their path.
When surfactants get added, though, the story changes. For bubbles of a set size, adding surfactants made their paths straighter. This was due, the team found, to a bump in vorticity provided by the stabilizing effect of the surfactants. Champagne, they concluded, has straight bubble paths despite its tiny bubbles because of the drink’s high number of flavorful surfactants. (Image credit: top – D. Cook, experiments – O. Atasi et al.; research credit: O. Atasi et al.; via APS Physics)
July 13, 2023
Inside a Champagne Pop
When the cork pops on a bottle of champagne, the physics is akin to that of a missile launch in more ways than one. In this study, researchers used computational fluid dynamics to closely examine the gases that escape behind the cork. They identified three phases to the flow. In the first, the exhaust gases form a crown-shaped expansion region, complete with shock diamonds. Once the cork has moved far enough downstream, the axial flow accelerates to supersonic speeds and a bow shock forms behind the cork. Finally, the pressure in the bottle drops low enough that supersonic conditions cannot be maintained and the flow becomes subsonic. (Image credit: top – Kindel Media, simulation – A. Benidar et al.; research credit: A. Benidar et al.; via Ars Technica; submitted by Kam-Yung Soh)
A numerical simulation showing the ejection of a champagne cork from a bottle. The colors indicate the speed of gases escaping from the bottle.
July 5, 2022
Sounds of Champagne
Lean in to a glass of champagne and you’ll hear a soft chorus of sound as the bubbles pop. Recently, researchers determined the specific mechanism in the process that’s responsible for that audible sound.
Bubbles pop when the thin film of liquid separating them from the atmosphere drains away. The moment the film opens corresponds to the start of the sound, as overpressurized air inside the bubble has a chance to escape. The researchers found that the bubble behaves like a open-ended Helmholtz resonator, and by the time the sound emission ends, the bubble’s collapse has barely begun. (Image credit: L. Lyshøj; research credit: M. Poujol et al.)
February 14, 2022
Behind the Bubbly
Carbonation and the fizzy bubbles that come with it are surprisingly popular among humans. Through fermentation or artificial introduction, carbon dioxide gas gets dissolved into a liquid under high pressure. Then, when the pressure is released to atmospheric levels, that gas comes out of solution, forming tiny bubbles that eventually grow large enough to rise buoyantly to the surface. There they will either pop – releasing carbon dioxide gas and aromatics – or form a layer of foam – like in beer – that insulates the liquid and makes it harder to spill. (Image credit: D. Cook; see also R. Zenit and J. Rodríguez–Rodríguez; via Jennifer O.)
December 31, 2019
Champagne’s Shock Wave
The distinctive pop of opening a champagne bottle is more than the cork coming free. The sudden release of high-pressure gas creates a freezing jet that’s initially supersonic. It even creates a Mach disk, like those seen in rocket exhaust. That supersonic flow can only be maintained, though, with a large enough pressure difference between the gas in the bottle and the atmosphere outside. Once the pressure drops below that critical point, the jet slows down and becomes subsonic. For more on champagne popping and its colorful plume, check out this previous post. (Image and research credit: G. Liger-Belair et al.; via Nature; submitted by Kam-Yung Soh)
October 8, 2019
Making Champagne for Space
Humanity’s ongoing quest to enjoy beloved beverages in space has a new entry: champagne. French champagne maker Mumm has announced a new line with specially designed bottles to dispense champagne in microgravity. The bottles feature an internal piston that allows users to release the contents from the bottle in a controlled manner. Rather than pouring the champagne, one dispenses a blob which can then be caught in the special cups that go with it. They’re shaped somewhat like a miniature coupe.
It certainly looks like a fun way to celebrate in microgravity, although it’s unclear to me that they’ve tested the after effects of consumption. Historically, astronauts have avoided carbonated beverages in orbit because the lack of gravity can cause unpleasant side effects with all those bubbles. (Image credits: Mumm Champagne, source; via Wired)
October 16, 2018
The Sound of Bubbles
When you enjoy the sound of a babbling stream on a hike, what you’re actually hearing is bubbling. Air bubbles caught in the water resonate at a frequency that depends on their size. In fact, you can use a hydrophone – basically an underwater microphone – to listen to these bubbles and learn about them. Researchers recently did exactly that with glasses of sparkling wine. By listening to the bubbles and applying a simple physical model, the researchers could characterize differences in two brands of sparkling wine, including just how bubbly they were and what size their typical bubbles are. They hope eventually to develop acoustic techniques that can monitor quality control for sparkling wines and other carbonated beverages. (Image credit: J. Kääriäinen; research credit: K. Spratt et al.; submitted by Kam-Yung Soh)
August 9, 2018
The Mist of Champagne
If you’ve ever popped open a chilled bottle of champagne, you’ve probably witnessed the gray-white cloud of mist that forms as the cork flies. Opening the bottle releases a spurt of high-pressure carbon dioxide gas, although that’s not what you see in the cloud. The cloud consists of water droplets from the ambient air, driven to condense by a sudden drop in temperature caused by the expansion of the escaping carbon dioxide. Scientifically speaking, this is known as adiabatic expansion; when a gas expands in volume, it drops in temperature. This is why cans of compressed air feel cold after you’ve released a few bursts of air.
If your champagne bottle is cold (a) or cool (b), the gray-white water droplet cloud is what you see. But if your champagne is near room temperature ( c ), something very different happens: a blue fog forms inside the bottle and shoots out behind the cork. To understand why, we have to consider what’s going on in the bottle before and after the cork pops.
A room temperature bottle of champagne is at substantially higher pressure than one that’s chilled. That means that opening the bottle makes the gas inside undergo a bigger drop in pressure, which, in turn, means stronger adiabatic expansion. Counterintuitively, the gas escaping the warm champagne actually gets colder than the gas escaping the chilled champagne because there’s a bigger pressure drop driving it. That whoosh of carbon dioxide is cold enough, in fact, for some of the gas to freeze in that rushed escape. The blue fog is the result of tiny dry ice crystals scattering light inside the bottleneck.
That flash of blue is only momentary, though, and the extra drop in temperature won’t cool your champagne at all. Liquids retain heat better than gases do. For more, on champagne physics check out these previous posts. (Image and research credit: G. Liger-Belair et al.; submitted by David H.)
October 19, 2017
Miniature Bursting Bubbles
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.)
September 18, 2015
A Toast!
When you lift a glass of champagne or sparkling wine at midnight tonight, your nose and mouth will be greeted by a plethora of aromas, flavors, and sensations propagated by the tiny bubbles in the drink. Carbon dioxide dissolved in the wine gathers in a stream of tiny bubbles that rise at the center of the glass. (The bubbles form at the center because champagne glasses are often etched in a ring there to provide nucleation points where the bubbles can grow.) This stream of rising bubbles generates vortical motion in the glass that helps carry the carbon dioxide to the surface, where it is released when the bubbles burst. In the tall, thin champagne flute these vortices mix the entire contents of the glass, but, in a wider coupe, the vortices are confined to the center, leaving a stiller region along the glass’s edges. For those who find that a freshly poured flute of champagne stings their noses–a side effect of the high gaseous carbon dioxide concentration just after decanting–the wider coupe lowers the concentration at the glass’s lip and may provide a more pleasant experience for toasting the new year. (Image credit: F. Beaumont et al.)
December 31, 2014