American Journal of Enology and Viticulture · 2001 · 40 citations · 0 references
AgricultureEnologyViticultureWine AnalysisWine ChemistryWine Quality ControlAroma DevelopmentBubble DynamicsSensory Impact On WineBubble CollapseCollapseDrop Impact AnalysisFlavor Precursor ReleaseFlavor Release DynamicsFree-surface HydrodynamicsHydrodynamic Processes
In this study, instantaneous high-speed photography was used to investigate a first approach to the bursting of bubbles at the free surface of a glass poured with champagne. The complex hydrodynamic process following bubble collapse and leading to the projection of a high-speed liquid jet a few centimeters above the free surface was captured and explained in wine-tasting conditions. A structural analogy between the liquid jet during bubble collapse and the liquid jet that follows a drop impact was presented. By drawing a parallel between the fizz in champagne and the "fizz of the ocean," the authors also suggest that bubbles bursting at the free surface of Champagne wines play a major role in flavor release.