Researchers from Brown University and the University of Toulouse have explained why bubbles in sparkling wine
To study bubble chains and what doesstable, the researchers filled a small rectangular plexiglass container with liquid and inserted a needle into the bottom so they could pump gas to create different kinds of bubble chains. Researchers call stable chains like champagne: constantly emerging gas bubbles quickly rise to the top, moving one after another.
A chain of bubbles in sparkling wines risesstraight. The chain of bubbles in many beers bends to the side, giving the impression that several bubbles are moving at the same time. Video: Madeline Federle and Colin Sullivan, Brown University
Scientists gradually added surfactants or increasedbubble size. They found that either of these actions stabilized the movement of bubbles in the solution. Since the bubbles in drinks are usually very small, the researchers attribute the characteristics of sparkling vein to surfactant analogues.
Champagne and other sparkling wines have"pollutant" substances that act like soap solutions. These protein molecules, which give the taste and uniqueness of the liquid, help reduce the tension between the liquid and the gas bubbles, allowing for a smooth rise to the top.
Observing the behavior of various drinks,researchers have shown that some beers also contain surfactant-like molecules, and depending on this, the bubbles may or may not rise in straight chains. In contrast, in carbonated water, the flow is always unstable, since there are no "contaminants" in them.
A study that seems frivolous is notonly explains why champagne has such an even line of bubbles. It is also important for a better understanding of bubble flows and fluid mechanics. This is important, among other things, for the development of wastewater treatment technologies and the study of carbon dioxide and methane seepage from the ocean floor.
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