Bubbles and Flow Patterns in Champagne

Abstract

Champagne has remained the wine of celebration due to its bubbling behavior since the 19th century. Fine sparkling wines and Champagne result from a two-step fermentation process. Some flat Champagne wine is bottled with a mixture of yeast and sugar after completion of the first alcoholic fermentation. Champagne has a high concentration of carbon dioxide dissolved in it. It is about 10 grams per liter of fluid and the finished Champagne wine can be under as much as five or six atmospheres of pressure. Quantifying the exhalation of flavors and aromas seems a considerable challenge. The first step is to elucidate how bubbles themselves come into being. Generally speaking, two methods exist, and sometimes coexist, to generate bubble chains in Champagne glasses. Once a bubble grows to a size of 10 to 50 micrometers, it is buoyant enough to detach from the fiber, and another one forms like clockwork.

Full text

294 American Scientist, Volume 97
Feat u r e A r t ic l e s
Legend has it that the Benedictine
monk Dom Pierre Pérignon discov-
ered the Champagne method for mak-
ing sparkling wines more than 300 years
ago. As it happens, a paper presented to
the Royal Society in London described
the Champagne production method in
1662, six years before Pérignon ever set
foot in a monastery. In fact, Pérignon
was first tasked with keeping bubbles
out of wine, as the effervescence was
seen as vulgar at the time. But then
tastes changed and fizz became fash-
ionable, so Pérignon’s mandate was
reversed; he went on to develop many
advances in Champagne production,
including ways to increase carbonation.
In any case, the process was not regu-
larly used in the Champagne region
of France to produce sparking wine
until the 19th century. Since that time,
Champagne has remained the wine of
celebration, undoubtedly because of its
bubbling behavior.
But what is the exact role of the bub-
bles? Is it just aesthetics? Do they con-
tribute to only one aspect, or to many
aspects, of the subjective final taste?
We have been rigorously analyzing
Champagne for more than a decade,
using the physics of fluids in the serv-
ice of wine in general and Champagne-
tasting science in particular.
The Champagne Method
Fine sparkling wines and Champagne
result from a two-step fermentation
process. After completion of the first al-
coholic fermentation, some flat Cham-
pagne wine (called base wine) is bottled
with a mixture of yeast and sugar. Con-
sequently, a second fermentation starts
inside the bottle as the yeast consumes
the sugar, producing alcohol and a large
amount of carbon dioxide (CO2). This is
why Champagne has a high concentra-
tion of CO2 dissolved in it—about 10
grams per liter of fluid—and the finished
Champagne wine can be under as much
as five or six atmospheres of pressure.
As the bottle is opened, the gas gushes
out in the form of tiny CO2 bubbles. In
order for the liquid to regain equilibrium
once the cork is removed, it must release
about five liters of CO2 from a 0.75 liter
bottle, or about six times its own volume.
About 80 percent of this CO2 is simply
outgassed by direct diffusion, but the re-
maining 20 percent still equates to about
20 million bubbles per glass (a typical
flute holds about 0.1 liter). For Cham-
pagne connoisseurs, smaller bubble size
is also a measure of quality.
For consumers and winemakers as
well, the role usually ascribed to bub-
bles in Champagne tasting is to awak-
en the sight sense. Indeed, the image
of Champagne is intrinsically linked
to the bubbles that look like “chains
of pearls” in the glass and create a
cushion of foam on the surface. But be-
yond this visual aspect, the informed
consumer recognizes effervescence as
one of the main ways that flavor is im-
parted, because bursting CO2 bubbles
propel the aroma of sparkling wine
into the drinker’s nose and mouth.
One cannot understand the bubbling
and aromatic exhalation events in cham-
pagne tasting, however, without study-
ing the flow-mixing mechanisms inside
the glass. Indeed, a key assumption is
that a link of causality may exist between
flow structures created in the wine due
to bubble motion and the process of fla-
vor exhalation. But the consequences of
the bubble behavior on the dynamics
of the Champagne inside the glass and
the CO2-propelling process are still un-
known. Quantifying the exhalation of
flavors and aromas seems a considerable
challenge, something that is difficult to
control experimentally, but this consti-
tutes the aim of our current work.
The Birth of Bubbles
The first step is to elucidate how bub-
bles themselves come into being. Gen-
erally speaking, two ways exist, and
sometimes coexist, to generate bubble
chains in Champagne glasses. Natu-
ral effervescence depends on a random
condition: the presence of tiny cellulose
fibers deposited from the air or left over
after wiping the glass with a towel,
which cling to the glass due to electro-
static forces. These fibers are made of
closely packed microfibrils, themselves
consisting of long polymer chains com-
posed mainly of glucose. Each fiber,
about 100 micrometers long, develops
an internal gas pocket as the glass is
filled. Capillary action tries to pull the
fluid inside the micro-channel of the
fiber, but if the fiber is completely sub-
merged before it can be filled, it will
hold onto its trapped air. Such gas trap-
ping is aided when the fibers are long
and thin, and when the liquid has a
low surface tension and high viscosity.
Champagne has a surface tension about
30 percent less than that of water, and a
viscosity about 50 percent higher.
Bubbles and Flow Patterns in Champagne
Is the fizz just for show, or does it add to the taste of sparkling wines?
Guillaume Polidori, Philippe Jeandet and Gérard Liger-Belair
Guillaume Polidori received his Ph.D. in fluid
mechanics in 1994 from the University of Poitiers
in France. Philippe Jeandet earned his doctorates
in plant physiology and biochemistry in 1991 and
1996, respectively, from the University of Bur-
gundy. Gérard Liger-Belair was granted his Ph.D.
in physical sciences in 2001 from the University
of Reims, and he also has an interest in high-speed
microphotography. All are now professors at the
University of Reims, located in the Champagne
region of France. Address for Polidori: Laboratoire
de Thermomécanique, GRESPI EA 4301, Faculté
de Sciences de Reims, Moulin de la Housse, B.P.
1039, 51687 Reims Cedex 2, France. Internet:
guillaume.polidori@univ-reims.fr

2009 July–August 295www.americanscientist.org
These microfiber gas pockets act as
nucleation sites for the formation of
bubbles. To aggregate, CO2 has to push
through liquid molecules held together
by van der Waals forces, which it would
not have enough energy to do on its
own. The gas pockets lower the energy
barrier to bubble formation (as long as
they are above a critical size of 2 mi-
crometers in radius, because below that
size the gas pressure inside the bubble
is too high to permit CO2 to diffuse in-
side). It should be noted that irregulari-
ties in the glass surface itself cannot act
as nucleation sites—such imperfections
are far too small, unless larger micro-
scratches are purposely made.
Once a bubble grows to a size of 10 to
50 micrometers, it is buoyant enough to
detach from the fiber, and another one
forms like clockwork; an average of 30
bubbles per second are released from
each fiber. The bubbles expand from
further diffusion of CO2 into them as
they rise, which increases their buoy-
ancy and accelerates their speed of as-
cent. They usually max out at less than
a millimeter in diameter over the course
of their one- to five-second travel time
up the length of a flute.
Because natural nucleation is very
random and not easily controllable, an-
other way to generate bubbles is to use
a mechanical process that is perfectly re-
producible from one filling to the next.
Figure 1. A glass of Champagne is a feast for
all the senses; indeed it is sight and sound that
make sparkling wines particularly special.
Elegant bubble trains rise from nucleation
sites suspended in the fluid (right). Bubbles
reaching the top of the glass burst and pro-
duce a fog of droplets (above). The questions
being explored by enologists include how the
carbonation and effervescence induce fluid
flow in, and affect the flavor of, the beverage.
(All photographs are courtesy of the authors.)

296 American Scientist, Volume 97
Glassmakers use a laser to engrave ar-
tificial nucleation sites at the bottom
of the glass; such modified glasses are
commonly used by Champagne houses
during tastings. To make the efferves-
cence pattern pleasing to the eye, arti-
sans use no fewer than 20 impacts to
create a ring shape, which produces a
regular column of rising bubbles.
Fizz and Flow
The displacement of an object in a
quiescent fluid induces the motion of
fluid layers in its vicinity. Champagne
bubbles are no exception to this rule,
acting like objects in motion, no matter
whether the method used to produce
them was random or artificial. Viscous
effects make the lower part of a bub-
ble a low-pressure area, which attracts
fluid molecules around it and drags
some fluid to the top surface, although
the bubbles move about 10 times faster
than the fluid.
Consequently, bubbles and their
neighboring liquid move as concurrent
upward flows along the center line of
the glass. Because the bubble genera-
tion from nucleation sites is continuous,
and because a glass of Champagne is a
confined vessel, this constant upward
ascent of the fluid ineluctably induces a
rotational flow as well.
To get a precise idea of the role bub-
bles play in the fluid motion, we ob-
served a Champagne flute with single
nucleation site at the bottom. A bubble’s
geometric evolution is well studied in
carbonated beverages. For example, we
know that the bubble growth rate during
vertical ascent reliably leads to an aver-
age diameter of about 500 micrometers
for a 10-centimeter migration length in a
flute. In fact, for such a liquid supersatu-
rated with dissolved CO2 gas molecules,
empirical relationships reveal the bubble
diameter to be proportional to the cube
root of the vertical displacement.
Another property of bubbles is that
they can act as either rigid or flexible
spheres as they rise, depending on the
content of the fluid they are in, and rigid
spheres experience more drag than flex-
ible ones. Champagne bubbles do not
act as rigid spheres, whereas bubbles
in other fizzy fluids, such as beer, do.
Beer contains a lot of proteins, which
coat the outside of the bubbles as they
ascend, preventing their deformation.
Beer is also less carbonated than Cham-
pagne, so bubbles in it do not grow as
quickly, making it easier for proteins to
completely encircle them. But Cham-
pagne is a relatively low-protein fluid, so
there are fewer surfactants to stick to the
bubbles and slow them down as they
ascend. In addition, Champagne’s high
carbonation makes bubbles grow rap-
idly on their upwards trip, creating ever
more untainted surface area, in effect
cleaning themselves of surfactants faster
than new molecules can fill in the space.
However, some surfactants are necessary
to keep bubbles in linear streams—with
none, fluid flows would jostle the bub-
bles out of their orderly lines.
We carried out filling experiments at
room temperature to avoid condensa-
tion on the glass surface, and allowed
the filled glass to settle for a minute or
so before taking measurements. Our
visualization is based on a laser tom-
ography technique, where a laser sheet
2 millimeters wide crosses the center
line of the flute, imaging just this two-
dimensional section of the glass using
long-exposure photography. We seeded
the Champagne with Rilsan particles as
tracers of fluid motion. These polymer
particles are quasi-spherical in shape,
with diameters ranging from 75 to 150
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Figure 2. Bubbles in sparkling wines do not spring into existence unaided, but require a starting
point. These nucleation sites take the form of microscopic cellulose fibers, from the air or a towel
used to dry the glass, which trap air pockets as the glass is filled. Carbon dioxide from the wine dif-
fuses into the gas pockets, producing bubbles like clockwork (left). The microfibers are themselves
made up of closely packed microfibrils, consisting of long chains of polymerized glucose (right).
Figure 3. In order to study effervescence in
Champagne and other sparkling wines, ran-
dom bubble production must be replaced
with controlled creation of bubble streams.
The glass bottom is etched with a ring that
provides nucleation sites for regular bubble
trains (left). The ring consists of many small
impact points from a laser, one of which is
shown above. Glasses etched with a single
nucleation point were used in studies to see
how a single stream of bubbles would in-
duce motion in the surrounding fluid, and
what shape that fluid motion would take.
20 micrometers
100 micrometers

2009 July–August 297www.americanscientist.org
micrometers, and have a density (1.060)
close to that of Champagne (0.998). The
particles are neutrally buoyant and do
not affect bubble production, but they
are very reflective of laser light. It is
amazing to see the amount of fluid that
can be set in motion by viscous effects.
In our resulting images, a white central
line corresponds to the bubble train path
during the exposure time of the camera,
and the fluid motion is characterized by
a swirling vortex that is symmetrical on
both sides of the bubble chain. We were
able to reveal the same vertical structures
with fluorescent dye.
The vortex-pair in the planar view of
our image can be extrapolated to show a
three-dimensional annular flow around
the center line of bubbles. This means
that a single fixed nuclear site on the glass
surface can set the entire surrounding
fluid into a small-scale ring vortex. But
what really happens in normal Cham-
pagne-tasting conditions, with multiple
nucleation sites? Is the entire volume of
the Champagne affected? Are there dif-
ferent mixing flow patterns according to
the method of effervescence? To answer
these questions, we investigated two cas-
es: one where only random nucleation
sites are present and another where only
controlled effervescence occurs.
Random Effervescence
As we mentioned previously, random
effervescence is mainly due to the pres-
ence of cellulose fibers deposited on
Champagne glasses. The number and
distribution of sites is unpredictable. In-
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Figure 4. A glass with a single impact point
produces a solitary stream of bubbles (top
left). When seeded with tiny polymer particles
and imaged in a time-lapse photo with a laser,
the bubble stream appears as a white line, and
the regular ring vortex of movement induced
in the fluid from the bubble movement is
clearly outlined by the particles (top middle).
The same fluid-swirling motion can be im-
aged with fluorescent dye (top right). The flu-
id motion occurs because as the bubbles rise,
they drag the fluid along in their wake (left).
MJOFBSCVCCMFQBUIMJOFT
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Figure 5. Free-floating fibers in Champagne, the starting points of bubble production, are called fliers, and high-speed, time-lapse laser imag-
ing shows some of the intricate paths of streams of bubbles that originate from these particles. Fliers induced by the fluid streamline to move
linearly produce a line of bubbles whose paths curve upwards as the fiber moves forward (image and illustration at left). Fliers caught in more
complex, rotationally flowing streamlines produce bubble chains with curving pathlines (image and illustration at right).
MJOFBSCVCCMFQBUIMJOFT
TUSFBNMJOF TUSFBNMJOF
DVSWJMJOFBSCVCCMFQBUIMJOFT

298 American Scientist, Volume 97
deed, most bubble-generating sites are
found freely floating within the Cham-
pagne after pouring. Because they move
about in swooping patterns and produce
off-shooting bubble paths that don’t go
straight up, we call these particles fliers.
Our recent estimation of the dynamics
of these fliers has shown them to be neu-
trally buoyant on average with regard
to the surrounding fluid. In quiescent
Champagne, the vertical velocity of a
flier can be either positive or negative,
depending on its buoyancy parameters
and the gas-pocket volume it contains.
After rough calculations, we found the
free vertical velocity of fliers to range
between –0.19 and 0.13 millimeters per
second. These values are negligible com-
pared to the fluid velocity, so fliers can
make rather good fluid-motion markers.
Because of their high buoyancy, natu-
ral bubble nucleation sites can end up
being prisoners of the motion they them-
selves initiated. Time-lapse images of fli-
ers look something like claw scratches,
with each lighted filament correspond-
ing to a bubble trajectory. These visual-
izations are a powerful tool for giving a
precise idea of the bubble-emission fre-
quency and wavelength. For example,
linear motion in the laser-lighted plane
results in a flier print made from the
combination of the vertical ascendant
motion of bubbles and the linear oblique
velocity of a flier. When the flier describes
a complex curvilinear travel path, the
visualization yields a spectacular result
looking like an abstract art painting.
Random effervescence causes bubbles
released from fliers to form complex fluid-
flow patterns with multiple unsteady
cells that evolve over time. For example,
an image of the top corner of one glass
shows that no less that three eddies oc-
cupy a small area, leading to small-scale
but vigorous mixing and circulation pro-
cesses. The cells change in size and loca-
tion over time according to an arbitrary
scheme. Purely chaotic behavior charac-
terizes the flow in random effervescence.
Controlled Mixing
Champagne-tasting science involves a
number of very subjective judgments,
often difficult to quantify. For example,
there is an inherent compromise between
the visual aspects of bubbly behavior
and olfactory stimulation, as these two
qualities appear to be at odds. Too much
nucleation will excite the sense of sight
but cause the carbonation to quickly fiz-
zle out, making for unpleasant tasting.
On the contrary, poor nucleation will
produce fewer bubbles in the glass, but
more bubbles and aromas in the taster’s
nose and mouth, consequently enhanc-
ing the senses of smell and taste at the
expense of sight. From the many experi-
ments we have conducted with control-
led effervescence, it seems that an ideal
number of about 20 nucleation sites best
satisfies this dilemma.
Our laser visualizations of fluid flow
have shown that a flute with an en-
graved circular crown reaches a steady
state of fluid motion about 30 seconds
after the glass is poured. The vortices
do not swirl around and change shape,
in contrast to those created in unetched
glasses. The bubbles are highly reflec-
tive, allowing one to clearly observe the
formation of a rising gas column along
the vertical glass axis from the treated
bottom up to the free surface of the bev-
erage. Consequently, the driving force it
imparts to the surrounding fluid gener-
ates two large counter-rotating vortices
in the vertical lighted section. These cells
are located outside the rising bubbles,
close to the wall of the flute. Because
this gas column acts like a continuous
swirling-motion generator within the
glass, the flow structure exhibits a quasi-
steady two-dimensional behavior with
a geometry that is symmetrical around
the center line of the glass. It clearly ap-
pears in the case of an engraved flute
that the whole domain of the liquid is
homogeneously mixed.
To complete our observations, we
also studied the flow in an engraved
traditional Champagne coupe, which
is much wider but shallower than the
flute. As in the flute, the rising CO2
bubble column causes the main fluid
to move inside the coupe. However,
two distinctive steady-flow patterns,
instead of one, appear in a glass of this
Figure 6. A glass of Champagne that is seed-
ed with tiny polymer particles and then im-
aged with a laser shows how complex the
fluid motion becomes in vessels where
bubbles are produced solely by random ef-
fervescence (left). A close-up of the top right
corner of the glass shows at least three differ-
ent swirling vortices interacting in complex
fashion (above). These eddies are constantly
changing over time. In contrast, a flute with
an etched bottom settles very quickly into a
single flow pattern of a ring vortex surround-
ing the center line of bubbles (right).

2009 July–August 299www.americanscientist.org
A
Champagne bubble’s life comes to an end when it bursts at the liquid
surface, but how it pops depends on how long the wine has been fizzing.
Immediately after pouring, sparkling wines form a layer of foam at the top sur-
face, and bubbles in this foam collapse in avalanche fashion—the bursting of one
induces its neighbors to pop as well, producing clusters of disintegration events.
After a few seconds, the Champagne surface loses its foamy head and settles
into a raft of close-packed bubbles, where each bubble has six neighbors in a single
layer (top photo, right). Most of the bubble is actually below the liquid surface—
only the top, or bubble cap, pokes
through, much like an iceberg in
the ocean. The fluid of the bubble
cap begins to drain away, and after
about 10 to 100 microseconds, it
reaches a critical thickness of less
than 100 nanometers. At this point
the membrane is so unstable that any disturbance in
temperature or vibration will cause it to rupture.
Bubble bursts happen too fast to see, but high-
speed photography shows that a bubble collapse
leaves a temporary indentation in the fluid surface,
forming a flower-like structure with the surrounding
bubbles (second photo, left). The sides of the former
bubble suddenly experience positive pressure, where-
as the bottom of the cavity becomes a zone of negative pressure, so the sides rush down towards
the bottom in order to equalize the imbalance in tension.
This sudden, dramatic increase in surface tension in the area of the former
bubble has a remarkable effect on its neighbors. Paradoxically, even though the
bubble has burst upwards, surrounding bubbles are not blown up but sucked
down into the hollow left by the disintegrated bubble cap. The shear stress is so
great that it deforms the adjacent bubbles into elongated shapes (third photo,
right). The stretching significantly increases the surface area in the surrounding
bubble caps, and they also absorb the energy released by the collapse of the cen-
tral bubble, much as a tiny air bag would do. They store this energy in the thin
liquid film of their bubble caps, a process which eventually leads to higher stresses
around these bubble flowers than would be found around single collapsing
bubbles. However, despite these violent perturbations, the neighboring bubbles
are not induced by the bursting of their central member to collapse in a chain
reaction, unlike what happens in the foam stage, largely due to the viscosity of Champagne.
The final stage of bubble collapse happens when the inrushing sides of a burst bubble collide at the
bottom of the cavity with such force that they push upwards a jet of fluid at a speed of as much as a
few meters per second (last photo, left). The jet can reach up to a few centimeters above the surface.
It then becomes unstable and breaks up into about five
or more droplets, each on the order of 100 micrometers
in diameter. Inertia and surface tension combine to
give the drops an amazing variety of initial shapes and
sizes, which then stabilize back into the expected quasi-
spherical form. The entire process of a bubble’s collapse,
from the first puncture in the bubble cap to the liquid
jet breaking up into droplets, takes only about 100 mi-
croseconds. (All photographs on this page are by Gérard
Liger-Belair and are courtesy of the authors.)
The End of a Bubble
2009 July–August 299www.americanscientist.org

300 American Scientist, Volume 97
shape. Like the flute, the coupe clearly
exhibits a single swirling ring, whose
cross section appears as two counter-
rotating vortices close to the glass axis.
What strongly differs from the motion
in the flute is that this recirculation flow
region does not occupy the whole vol-
ume of the glass. The periphery of the
coupe is instead characterized by a zone
of no motion. Thus, for a wide-rimmed
glass, only about half of the liquid
bulk participates in the Champagne-
mixing process. Nevertheless, in an
engraved glass of either shape, the
presence of a ring vortex is not time-
dependent; it still forms in the coupe,
despite the ascent time being about a
third of that in the flute.
High-speed photography can also
capture the end of a bubble’s lifespan
(see “The End of a Bubble” on page 299).
Most bubbles burst at the free surface
during their migration from the center
toward the edge of the vessel, whatever
the glass shape. Only the top of the bub-
ble emerges from the liquid, like an ice-
berg. As the fluid drains from the bubble
top over about 10 to 100 microseconds,
it reaches a thickness of less than 100
nanometers and ruptures. The inrush-
ing sides of the collapsing bubble meet
at the bottom of the cavity and cause it
to eject a jet of liquid, which breaks up
Figure 7. Glass shape and size have great influence on fluid flow and mixing in Champagne and sparkling wines. A flute imaged with fluores-
cent dye (left) shows that the resulting fluid vortex spans the entire width of the glass. A coupe glass, much shorter and wider, imaged with a
laser and polymer particles, produces a similar vortex, but the vortex zone only extends across about half of the liquid (top right). A dead zone
of no motion arises in the outer perimeter of the glass, and bubbles do not reach this area before bursting. A pseudo–dead zone beneath the
liquid surface experiences only minimal movement and mixing (bottom right).
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Figure 8. A top view of a Champagne flute shows how bubble size and patterns change over time. The glass is shown immediately after filling (a),
five minutes after (b), 10 minutes after (c) and 25 minutes after (d). As carbon dioxide outgases from the liquid, both as bubbles and directly from the
surface, the average bubble size decreases, as does the average number of floating bubbles. In the final image, late bubbles live longer and organize
a b c

2009 July–August 301www.americanscientist.org
into droplets. The jet can travel at as
much as a few meters per second and
reach up to a few centimeters above
the surface. A laser sheet in the sym-
metry plane of the glass highlights the
projection of hundreds of Champagne
droplets induced by such bursts. With
a long enough exposure time, a digital
still image gives one the feeling of visu-
alizing a splendid droplet fog in motion
above the Champagne surface.
As time increases after pouring, sur-
factant levels at the surface of the wine
increase; these interlock in the liquid
layer over the bubble caps, strengthen-
ing the surface tension and reducing the
liquid velocity of the film so it does not
drain away as rapidly, which extends
the bubble lifespan. The wine develops a
long-lasting collar of foam at the periph-
ery of the flute. Even minute amounts of
oils will instantly rupture bubble caps,
however, so it is aesthetically vital to keep
such substances (from snacks or lipsticks,
for instance) apart from Champagne.
Shape Constraints
The most significant difference in flows
between widened glasses and elongated
ones is the size of the recirculation region.
Further, a causal relationship clearly ex-
ists between the radial migration extent
of the bubbles and the size of the vortical
flow below the surface: Faster flow be-
low the surface propels the bubbles far-
ther towards the edge. There exists also
a strong relationship between the aroma
that emits from the Champagne surface
and the presence of numerous droplets
issued from bursting bubbles.
The bubble’s kinetic energy at the mo-
ment of collision with the liquid surface
has a profound influence on bubble ra-
dial velocity. In the case of a widened
glass, the short ascent distance precludes
kinetic energy sufficient to make a bub-
ble reach the edge of the glass before it
bursts. The limited liquid-swirling mo-
tion and the short lifetime of the bubbles
mean that their surface motion is con-
fined in a limited radial area of the free
surface. In a coupe glass, only about half
of the surface area participates in both
the mixing process below the liquid sur-
face and the olfactory droplet production
above the fluid. However, in the case of
a flute, once bubbles have reached the
surface, their kinetic energy level is suf-
ficient to let them reach the glass edge,
and the whole liquid surface is involved
in the aroma exhalation process.
The convective cells below the liquid
surface in a flute carry the bubbles that
have emerged from the center of the sur-
face toward the glass edge over a dis-
tance of about 2.5 centimeters, whereas
in the case of the Champagne coupe, the
distance is only about 1 centimeter.
Tiny Bubbles
Our work shows that the emission of
aromas from a Champagne glass can-
not be decoupled from what happens
below the free surface, in particular the
flow-mixing patterns. The classical en-
graved, slender and elongated Cham-
pagne glass mixes the whole domain
of the liquid phase homogeneously,
whereas in the engraved Champagne
coupe, the recirculating flow region
does not occupy the whole volume in
the glass. Instead, a zone of no motion
inhibits the formation of the desirable
collar of foam at the glass edge.
We hope that our analysis of bubble-
induced flow patterns and other objec-
tive elements of Champagne behavior
will be just the beginning of the scien-
tific study of the olfactory behavior of
Champagne and sparkling wines in a
glass. One area that merits further study
is the release of aromas from bubbles.
Droplets from bursting bubbles com-
monly contain much higher concen-
trations of aromatic compounds than
those found in the bulk of the liquid.
This is largely because bubbles attract
surfactant molecules as they ascend, the
same surfactants that can cause them
to have increased drag. In Champagne
these molecules include flavor-active
volatile thiols, as well as other alcohols,
aldehydes and organic acids.
Engraved glasses, particularly flutes,
have much more vigorous mixing than
non-engraved ones, so one would ex-
pect the etched glasses to release more
CO2 bubbles and flavor compounds. But
this may not be all good, because too
many bubbles can irritate a taster’s nose,
affecting the evaluation of the aroma
that the winemaker is trying to achieve.
We hope that there may be comparison
testing of the same Champagnes from
plain and etched glasses in the near fu-
ture. The good news is that glassmakers
are eager to experiment with various
glass shapes, and engraving shapes and
locations, in order to achieve the perfect
glass of Champagne.
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For relevant Web links, consult this
issue of American Scientist Online:
http://www.americanscientist.org/
Issue TOC/issue/1001
into a slow two-dimensional vortex that looks
something like a galaxy. They rotate because
the circular glass confines their spiral paths.
d