2. Physics of effervescence and bubbles
After opening the bottle, the wine is in pressure equilibrium with the atmosphere. The CO 2 in solution is in a state of supersaturation that causes it to diffuse towards the atmosphere or any gas pockets.
2.1 Effervescence
In a flute, bubbles grow from small pockets of gas trapped in microcavities formed in the glass (cracks, scratches, laser impact...) or by microscopic foreign bodies stuck to the glass (dust, fabric fibers...). Carbon dioxide dissolved in champagne diffuses into these cavities as long as supersaturation allows. When the bubbles have grown sufficiently, they break away under the effect of Archimedes' buoyancy. A micro-pocket of gas remains in the cavity, and the cycle starts again at the same point,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Physics of effervescence and bubbles
Experimental approaches to the collar problem
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
