Scientists explain Champagne's straight bubble rise due to surfactants, with important implications for fluid mechanics and bubble-induced mixing.
has uncovered the scientific reason behind the straight line rise of bubbles in Champagne, which differs from the unstable chains formed in other carbonated drinks. The team's research methodology encompassed a range of numerical and physical experiments, such as pouring glasses of Champagne, beer, sparkling water, and sparkling wine.
They discovered that the stability of the bubble chains in Champagne and other sparkling wines is due to the presence of, which behave like soap-like compounds that reduce the tensions between the gas bubbles and the liquid. As a result, bubbles can smoothly rise to the top, leading to stable chains. Additionally, the researchers found that large bubbles and those with contaminants have a similar wake, leading to a smooth rise and stable chains.
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