Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses

Liger-Belair, Gérard; Conreux, Alexandra; Villaume, Sandra

doi:10.1016/j.foodres.2013.07.048

Cited by 27 publications

(27 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We identified a large bubble radius (∼ 1.7 mm), broadly common to the whole range of champagne viscosity, that makes liquid transfer more efficient. This could be easily achievable as laser-etching on champagne glasses allows the creation of monodisperse bubbles reaching the surface at a chosen radius 57 . This result is also remarkable as it undermines the popular belief that the smaller the bubbles, the better the champagne.…”

Section: Resultsmentioning

confidence: 99%

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

Séon

Liger-Belair

2017

Eur. Phys. J. Spec. Top.

View full text Add to dashboard Cite

When a bubble reaches an air-liquid interface, it ruptures, projecting a multitude of tiny droplets in the air. Across the oceans, an estimated 10 18 to 10 20 bubbles burst every second, and form the so called sea spray, a major player in earth's climate system. At a smaller scale, in a glass of champagne about a million bubbles nucleate on the wall, rise towards the surface and burst, giving birth to a particular aerosol that holds a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in simple liquids, we depict each step of this effervescence, from bubble bursting to drop evaporation. In particular, we propose simple scaling laws for the jet velocity and the top drop size. We unravel experimentally the intricate roles of bubble shape, capillary waves, gravity, and liquid properties in the jet dynamics and the drop detachment. We demonstrate how damping action of viscosity produces faster and smaller droplets and more generally how liquid properties enable to control the bubble bursting aerosol characteristics. In this context, the particular case of Champagne wine aerosol is studied in details and the key features of this aerosol are identified. We demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. Conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of aerosol characteristics and flavor release during sparkling wine tasting, a major issue of the sparkling wine industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

Séon

Liger-Belair

2017

Eur. Phys. J. Spec. Top.

View full text Add to dashboard Cite

show abstract

“…When poured in a goblet, dissolved CO 2 escapes the liquid phase through (i) heterogeneously nucleated bubbles, and through (ii) the water free surface. Moreover, another pertinent analytical parameter which characterizes the release of CO 2 from a sparkling beverage is the volume flux of gaseous CO 2 escaping from the air/liquid interface (Mulier et al, 2009;Liger-Belair et al, 2013). Fig.…”

Section: Resultsmentioning

confidence: 99%

“…(3). Moreover, since the driving force behind the desorption of dissolved gas species from a supersaturated liquid phase is its bulk concentration of dissolved CO 2 (Liger-Belair et al, 2013), it seemed pertinent to propose a correlation between the CO 2 volume flux outgassing from a goblet poured with sparkling water and the continuously decreasing bulk concentration of dissolved CO 2 . To do so, time series data recordings displayed in Figs.…”

Section: Resultsmentioning

confidence: 99%

Bubble dynamics in various commercial sparkling bottled waters

Liger-Belair

Sternenberg

Brunner

et al. 2015

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…We identify a large bubble radius (~1.8 mm), broadly common to the whole range of champagne viscosity, that makes liquid transfer more efficient. This could be easily achievable as laser-etching on champagne glasses allows the creation of monodisperse bubbles reaching the surface at a chosen radius 41 . This result is also remarkable as it undermines the popular belief that the smaller the bubbles, the better the champagne.…”

Section: Discussionmentioning

confidence: 99%

Evaporation of droplets in a Champagne wine aerosol

Ghabache

Liger-Belair

Antkowiak

et al. 2016

Sci Rep

Self Cite

View full text Add to dashboard Cite

In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry.

show abstract

Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses

Cited by 27 publications

References 31 publications

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

Bubble dynamics in various commercial sparkling bottled waters

Evaporation of droplets in a Champagne wine aerosol

Contact Info

Product

Resources

About