Physics of effervescence and bubbles
Optical methods for the study of the stability of champagne bubbles

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,...