The secrets of fizz in champagne wines: A phenomenological study

In this study, instantaneous high-speed photography was used to investigate a first approach to the bursting of bubbles at the free surface of a glass poured with champagne. The complex hydrodynamic process following bubble c ollapse and leading to the projection of a high-speed liquid jet a few cent imeters above the free surface was captured and explained in wine-tasting c onditions. A structural analogy between the liquid jet during bubble collap se and the liquid jet that follows a drop impact was presented. By drawing a parallel between the fizz in champagne and the "fizz of the ocean," the a uthors also suggest that bubbles bursting at the free surface of Champagne wines play a major role in flavor release.