Study of effervescence in a glass of champagne: Frequencies of bubble formation, growth rates, and velocities of rising bubbles

In this study, an experimental method was developed in order to reach quant itatively the motion of champagne bubbles. After a brief description of the different kinds of effervescence likely to be observed by a consumer on th e glass wall, we focused on nucleation sites able to produce regular trains of bubbles. It was pointed out that by using a photo camera fitted with be llows and a stroboscopic light, it is possible to observe important paramet ers of effervescence, such as: frequencies of bubble formation, growth rate s, and velocities of bubbles rising through the liquid. Three minutes after pouring the champagne into a flute, we measured frequencies ranging from l ess than 1 Hz up to 25 Hz. Bubble radii were found to increase at a constan t rate when rising through the liquid, with values ranging from 120 mu m/s to 240 mu m/s. Finally, we showed that the velocity of rise of champagne bu bbles deviates from that predicted by Stokes' law.