Why do Champagne bubbles rise the way they do?
Researchers from Brown University in Providence Rhode Island and the University of Toulouse in France have explained why bubbles in Champagne fizz up in a straight line while bubbles in other carbonated drinks, like beer or soda, don’t.
“When it comes to Champagne and sparkling wine, for instance, the gas bubbles that continuously appear rise rapidly to the top in a single-file line and keep doing so for some time. This is known as a stable bubble chain. With other carbonated drinks, like beer, many bubbles veer off to the side, making it look like multiple bubbles are coming up at once. This means the bubble chain isn’t stable …
… the stable bubble chains in Champagne and other sparkling wines occur due to ingredients that act as soap-like compounds called surfactants. These surfactant-like molecules help reduce the tensions between the liquid and the gas bubbles, making for a smooth rise to the top …
… The theory is that in Champagne these contaminants that act as surfactants are the good stuff,” said Brown engineering professor Roberto Zenit, who was one of the paper’s authors.“These protein molecules that give flavor and uniqueness to the liquid are what makes the bubbles chains they produce stable…
… The experiments the research team ran were relatively straightforward — and some could even be run in any local pub. To observe the bubble chains, the researchers poured glasses of carbonated beverages including Pellegrino sparkling water, Tecate beer, Charles de Cazanove Champagne and a Spanish-style brut.”
Hard work being an Fluid Mechanics Engineer!
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