Naked Science Forum

Non Life Sciences => Chemistry => Topic started by: neilep on 31/07/2007 21:25:27

Title: Champagne Bubbles !!
Post by: neilep on 31/07/2007 21:25:27

Dearest *hic* Champagne Imbibers !

This is a glass of Champagne.

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Nice isn't it ?...notice how nice and coordinated the bubbles are ?..streamlined eh ?

How they seem to manifest from the one locale!!




How come I don't notice this in my sprite, or coke ?

They do seem particularly fine the bubbles of champagne luff and joy !.

whysthatthen ?

Title: Champagne Bubbles !!
Post by: another_someone on 31/07/2007 21:58:33

Do you drink coke out of a champaign class?

Title: Champagne Bubbles !!
Post by: neilep on 31/07/2007 22:50:00

Quote from: another_someone on 31/07/2007 21:58:33

Do you drink coke out of a champaign class?

        
Is the vessel moot ?

Title: Champagne Bubbles !!
Post by: kdlynn on 01/08/2007 05:10:25

confused... was there a question here that i have missed?

Title: Champagne Bubbles !!
Post by: Karen W. on 01/08/2007 07:36:09

I love pretty drink ware although I am not a drinker I like to have my drinks in pretty glasses sometimes as they are very pretty and appealing to the eye especially sparkling cider Luff! which I love...ooh and grape apple cider also! YUMMMMY I will have to look at mine next time I pour some in a fancy glass!..There was a time I drank a drink now and then as I recall champagne bubbles have a tinier bubblier tinglyness that is different then soda.. yet not as harsh fizzier in a soft way...

Title: Champagne Bubbles !!
Post by: dentstudent on 01/08/2007 09:45:02

Neil, this all goes back to nucleation sites. The bubbles form around imperfections in the glass - the CO2 that is in solution tends to accumulate around these points, which is why the bubbles stream from the same points. I think you should find that it does occur in your sprite - if it didn't, you wouldn't get any bubbles coming to the surface at all. You get it in water too, but over a longer period. Your glass of bedside water will have bubbles on the inside of the glass after it has been standing overnight. The gasses are again forming on the imperfections in the glass. This is why water that has been standing for any lengthof time will taste "flat".

Title: Champagne Bubbles !!
Post by: neilep on 01/08/2007 13:45:57

Thank You Stuart,

I was thinking that there may be a fundamental chemical reaction that actually   made champagne bubbles manifest in such a way.

So, should I have the opportunity to consume some Moet et Chandon I'll ask for it in a pint mug with ice , lemon and a straw !.....though, it'll be wasted on me cos I hate alcohol !*hic*

Title: Champagne Bubbles !!
Post by: paul.fr on 01/08/2007 22:27:14

Am. J. Enol. Vitic. 50:3:317-323 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture. This Article
 
 Study of Effervescence in a Glass of Champagne: Frequencies of Bubble Formation, Growth Rates, and Velocities of Rising Bubbles
Gérard Liger-Belair 1, Richard Marchal 1, Bertrand Robillard 2, Michèle Vignes-Adler 3, Alain Maujean 1, and Philippe Jeandet 1
1 Laboratoire d'Oenologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, B.P. 1039, 51687 Reims Cedex 2, France
2 Moêt & Chandon, Laboratoire de Recherches, 6 rue Croix de Bussy, 51200 Epernay, France
3 Laboratoire des Phénomènes de Transport dans les Mélanges CNRS, 4 ter route des Gardes, 92190 Meudon, France.



philippe.jeandet@univ-reims.fr


In this study, an experimental method was developed in order to reach quantitatively the motion of champagne bubbles. After a brief description of the different kinds of effervescence likely to be observed by a consumer on the glass wall, we focused on nucleation sites able to produce regular trains of bubbles. It was pointed out that by using a photo camera fitted with bellows and a stroboscopic light, it is possible to observe important parameters of effervescence, such as: frequencies of bubble formation, growth rates, and velocities of bubbles rising through the liquid. Three minutes after pouring the champagne into a flute, we measured frequencies ranging from less than 1 Hz up to 25 Hz. Bubble radii were found to increase at a constant rate when rising through the liquid, with values ranging from 120 µm/s to 240 µm/s. Finally, we showed that the velocity of rise of champagne bubbles deviates from that predicted by Stokes' law.

Key words: Champagne, effervescence, bubble nucleation, strobe lighting, Stokes' law

Submitted on December 15, 1998
Revised on March 29, 1999


http://www.ajevonline.org/cgi/content/abstract/50/3/317