2023-06-28 02:44:40
Why do champagne bubbles rise in a straight line? there is an answer
Champagne, that effervescent drink associated with celebrations, is characterized by its bubbles that rise in straight columns to the surface, a visual and sensory spectacle and at the same time a strange phenomenon. But there are reasons behind this particular behavior.
These bubbles, which play a crucial role in the taste of the drink, are formed as in any carbonated drink: when a bottle of champagne is opened or its contents are poured into a glass, carbon dioxide (CO2) dissolved in the liquid is released in the form of gaseous bubbles. These bubbles rise towards the surface due to the difference in density between the gas and the liquid.
However, in the case of champagne, a special phenomenon is observed, known as perlage. The bubbles form in columns that show a nearly straight line from the microscopic nucleation sites, which are both the tiny blemishes on the glass surface and suspended particles in the beverage.
Champagne is characterized by having a high concentration of dissolved CO2, which results in the formation of smaller bubbles and a greater number of nucleation sites. (EFE / Luis Miguel Pascual)
The reason behind this formation of stable bubble chains in champagne lies in its high concentration of dissolved CO2. This leads to the formation of smaller bubbles and a greater number of nucleation sites. In addition, the fact that champagne is served in tall, thin glasses further favors the formation of these straight chains of bubbles.
And study On this unique phenomenon, carried out at Brown University, he pointed out that champagne bubbles stay in line due to the particular ingredients of this drink, which adhere to them and alter the movement of the liquid as they rise. That, stressed Professor Roberto Zenit, co-author of the work, allows the formation of a stable chain.
To better understand this phenomenon, experiments were carried out using nitrogen bubbles in a mixture—to simulate champagne conditions—of water and glycerin. The results showed that the molecules present in the champagne induce changes in the wake of the bubbles, which prevents them from deviating from their line formation.
Bubbles play a crucial role in the taste of champagne. (Getty Images/iStockphoto)
Various factors such as bubble size and surfactant concentration were controlled in the experiments. The results showed that larger bubbles and higher concentrations of surfactants generated stable chains, which explains this particular behavior of champagne.
Although these findings seem irrelevant, they really are not: understanding the formation of bubble chains could have broader implications for fluid mechanics problems in various fields, such as industry and natural phenomena. Zenit highlighted that these discoveries could have practical applications in technologies that use bubble mixtures, such as aeration tanks in water treatment plants. Furthermore, this knowledge can also help us understand phenomena such as ocean seepage.
The study, published in the journal Physical Review Fluids, argued that the flavor molecules present in champagne, such as fatty acids, act as surfactants, which alter the surface tension of the bubbles and allow them to move in a straight line.
The bubbles of champagne are formed as in any carbonated drink with a specific characteristic, the perlage. (Reuters/Shamil Zhumatov)
Other competing explanations for the phenomenon include the presence of small particles in the champagne, such as impurities and yeast remains, which act as nucleation points; also the convection that happens when the champagne is uncorked: a gas bubble is formed that rises, due to the lower density of the gas compared to the liquid.
Champagne’s history dates back to the 17th century and it has always been considered a luxury wine. The process began when local vintners experimented with different methods—adding a small amount of sugar and yeast, just to create the carbon dioxide bubbles—of fermentation. Over the centuries, the production of champagne has evolved and been perfected, until it became a product recognized throughout the world for its unique flavor and aroma.
Champagne is made exclusively in the Champagne region from a blend of grapes. In the first place, Chardonnay is used, a white grape that is used to make dry white wines and is characterized by its balanced acidity. Also used is the Pinot Noir grape, which is red, known for its light to medium body and red fruit flavors. Lastly, Pinot Meunier, another red grape that is used to add complexity and roundness to sparkling wine and is characterized by its fruity flavors and smoothness.
Champagne has a history dating back to the 17th century and is made exclusively in the Champagne region of France.
Toasting with champagne is a deep-rooted tradition for important events, both social and institutional. The content of the glass can vary due to the wide variety of champagnes on the market, which differ by the grape used, sweetness and other aspects related to the aging and vintage -year in which it was harvested- of the grape.
In the world of this luxurious drink there are differences, such as the Prestige Cuvée Champagne, the most expensive and highest quality, whose uniqueness is due to the use of different types of grapes. Another option is the Champagne Blanc de Noirs, made with red grapes with white pulp, such as the Pinot Noir grape, and the Champagne Blanc de Blancs, which is made only with the Chardonay grape.
Another variety is Champagne Rosé, which is obtained by mixing red and rosé champagnes or by macerating the must, the juice squeezed from the grapes, before fermenting and making wine. The result is a rosé champagne with a soft and fruity flavor.
One of the classifications used to differentiate the different types is the level of sweetness, which is indicated on the bottle label. The Brut Nature is the driest; at the other extreme, candy contains more than 50 grams of sugar per liter.
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