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Related Experiment Videos

Period-adding route in sparkling bubbles.

Gérard Liger-Belair1, Alberto Tufaile, Bertrand Robillard

  • 1Laboratoire d'oenologie et de Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France. gerard.liger-belair@univ-reims.fr

Physical Review. E, Statistical, Nonlinear, and Soft Matter Physics
|October 26, 2005
PubMed
Summary

Bubble chains in champagne show distinct regimes during degassing. Researchers observed period-adding routes, revealing complex transitions in bubble dynamics and interbubble distances.

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Area of Science:

  • Fluid dynamics
  • Physical chemistry

Background:

  • Bubble chains form along glass walls during champagne degassing.
  • Interbubble distance variations indicate different bubbling regimes.

Purpose of the Study:

  • To investigate the transitions between bubbling regimes in champagne.
  • To characterize the period-adding route in effervescence.

Main Methods:

  • Observation of bubble chains in champagne.
  • Analysis of interbubble distance changes during degassing.

Main Results:

  • Observed sudden changes in interbubble distance.
  • Identified sequences of multiple periods, characteristic of the period-adding route.

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Conclusions:

  • Champagne degassing exhibits complex dynamics with distinct bubbling regimes.
  • The period-adding route governs transitions between these regimes.