2001/01/01 by Gérard Liger‐Belair, Gérard Liger-Belair, Hervé Lemaresquier +4
Agricultural and Biological Sciences · #Fermentation and Sensory Analysis
paper · doi:10.5344/ajev.2001.52.2.88
crossref issued 2001/01/01 · crossref published 2001/01/01 · crossref published-online 2001/01/01 · crossref published-print 2001/01/01 · openalex publication_date 2001/01/01 · crossref created 2022/12/02 · crossref deposited 2024/08/20 · openalex created_date 2025/10/10 · crossref indexed 2026/07/25 · openalex updated_date 2026/07/31
In this study, instantaneous high-speed photography was used to investigate a first approach to the bursting of bubbles at the free surface of a glass poured with champagne. The complex hydrodynamic process following bubble collapse and leading to the projection of a high-speed liquid jet a few centimeters above the free surface was captured and explained in wine-tasting conditions. A structural analogy between the liquid jet during bubble collapse and the liquid jet that follows a drop impact was presented. By drawing a parallel between the fizz in champagne and the "fizz of the ocean," the authors also suggest that bubbles bursting at the free surface of Champagne wines play a major role in flavor release.