Article
Article
- Physics
- Fluid mechanics
- Flow patterns in champagne glasses
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Flow patterns in champagne glasses
Article By:
Beaumont, Fabien Groupe de Recherche en Sciences Pour l’Ingénieur, Université de Reims Champagne-Ardenne, Reims, France.
Liger-Belair, Gérard Groupe de Spectrométrie Moléculaire et Atmosphérique, Université de Reims Champagne-Ardenne, Reims, France.
Polidori, Guillaume Groupe de Recherche en Sciences Pour l’Ingénieur, Université de Reims Champagne-Ardenne, Reims, France.
Last reviewed:2013
DOI:https://doi.org/10.1036/1097-8542.YB130196
- Birth of bubbles and controlled effervescence
- Experimental setup
- Ring vortex scenario
- Relation between swirling motion and mechanisms of adsorption
- Numerical modeling
- Related Primary Literature
- Additional Reading
Fine sparkling wines and champagne are particular in that they are the result of a two-step fermentation process. After completion of the first alcoholic fermentation, some flat champagne wine (base wine) is bottled and then a mixture of yeast and sugar is added. Consequently, 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 the reason why champagne has a high percentage of CO2 dissolved and the finished champagne wine can be under as much as 5–6 atmospheres of pressure. The gas gushes out in the form of tiny CO2 bubbles as the bottle is opened.
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