| | EDP Sciences Journals List | * All issues * News * Search | Home Document | Subscriber Authentication Point | | | | Journal homepage Table of contents * Abstract * - PDF (1.605 MB) * - References Services * Same authors - Google Scholar- EDP Sciences database * ------------------------------------------------- * Recommend this article * Download citation * Alert me when this article is cited * Alert me when this article is corrected Bookmarking * BibSonomy | CiteUlike | Connotea | Del.icio.us | Digg | Facebook | * EDPS account * Email-alertAnn. Phys. Fr., Vol. 27, N°4 2002, pp. 1-106
DOI: 10.1051/anphys:2002004
La physique des bulles de champagne. Une première approche des processus physico-chimiques liés à l'effervescence des vins de ChampagneG. Liger-Belair

Laboratoire d'oenonologie, Faculté des sciences, B.P. 1039, 51687 Reims Cedex 2, France. Abstract - Physicochemical approach to the effervescence in Champagne wines.
People have long been fascinated by bubbles and foams dynamics, and since the pioneering work of Leonardo da Vinci in the early 16th century, this subject has generated a huge bibliography. However, only very recently, much interest was devoted to bubbles in Champagne wines. Small bubbles rising through the liquid, as well as a bubble ring (the so-called collar) at the periphery of a flute poured with champagne are the hallmark of this traditionally festive wine, and even there is no scientific evidence yet to connect the quality of a champagne with its effervescence, people nevertheless often make a connection between them. Therefore, since the last few years, a better understanding of the numerous parameters involved in the bubbling process has become an important stake in the champagne research area. Otherwise, in addition to these strictly enological reasons, we also feel that the area of bubble dynamics could benefit from the simple but close