Champagne experiences various rhythmical bubbling regimes in a flute

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 19, 2006, Pages 6989-6994

  Liger Belair, Gérard ^a   Tufaile, Alberto ^b   Jeandet, Philippe ^a   Sartorelli, José Carlos ^b  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Bubble nucleation; Bubbling instabilities; Carbonated beverages; Cellulose fibers; Champagne; Effervescence; Nucleation sites; Sparkling wines

Indexed keywords

ALCOHOL; CARBON DIOXIDE;

ARTICLE; CARBONATED BEVERAGE; CHEMISTRY; FERMENTATION; PHYSICAL CHEMISTRY; WINE;

CARBON DIOXIDE; CARBONATED BEVERAGES; CHEMISTRY, PHYSICAL; ETHANOL; FERMENTATION; WINE;

EID: 33749673401     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf061250n     Document Type: Article

References (13)

1. Liger-Belair, G. Uncorked: The Science of Champagne; Princeton University Press: Princeton: NJ, 2004.
2. Jones, S. F.; Evans, G. M.; Galvin, K. P. Bubble nucleation from gas cavities: a review. Adv. Colloid Interface Sci. 1999, 80, 27-50.
3. Lubetkin, S. D. Why is it much easier to nucleate gas bubbles than theory predicts? Langmuir 2003, 19, 2575-2587.
4. Liger-Belair, G.; Vignes-Adler, M.; Voisin, C.; Robillard, B.; Jeandet, P. Kinetics of gas discharging in a glass of champagne: the role of nucleation sites. Langmuir 2002, 18, 1294-1301.
5. Liger-Belair, G.; Marchal, R.; Jeandet, P. Close-up on bubble nucleation in a glass of champagne. Am. J. Enol. Vitic. 2002, 53, 151-153.
6. Liger-Belair, G. The physics and chemistry behind the bubbling properties of champagne and sparkling wines: a state-of-the-art review. J. Agric. Food Chem. 2005, 53, 2788-2802.
7. Voisin, C. Quelques aspects de la nucléation des bulles de champagne dans une flûte et de leur ascension à petits nombres de Reynolds, Ph.D. Thesis, Université de Reims Champagne-Ardenne, Reims, France, 2005.
8. Ronteltap, A. D.; Hollemans, M.; Bisperink, C. G.; Prins, A. Beer foam physics. Master Brew. Assoc. Am. Tech. Q. 1991, 28, 25-32.
9. Lynch, D. M.; Bamforth, C. W. Measurement and characterisation of bubble nucleation in beer. J. Food Sci. 2002, 67, 2696-2701.
10. Liger-Belair, G.; Voisin, C.; Jeandet, P. Modeling non-classical heterogeneous bubble nucleation from cellulose fibers: application to bubbling in carbonated beverages. J. Phys. Chem. B 2005, 109, 14573-14580.
11. Uzel, S.; Chappell, M. A.; Payne, S. J. Modeling the cycle of growth and detachment of bubbles in carbonated beverages. J. Phys. Chem. B 2006, 110, 7579-7586.
12. Liger-Belair, G.; Tufaile, A.; Robillard, B.; Jeandet, P.; Sartorelli, J.-C. Period-adding route in sparkling bubbles. Phys. Rev. E 2005, 72, 037204.
13. Packard, N. H.; Crutchfield, J. P.; Farmer, J. D.; Shaw, R. S. Geometry of a time series Phys. Rev. Lett. 1980, 45, 712-716.