Champagne Experiences Various Rhythmical Bubbling Regimes in a Flute

Bubble trains are seen rising gracefully from a few points on the glass wall (called nucleation sites) whenever champagne is poured into a glass. As time passes during the gas-discharging process, the careful observation of some given bubble columns reveals that the interbubble distance may change suddenly, thus revealing different rhythmical bubbling regimes. Here, it is reported that the transitions between the different bubbling regimes of some nucleation sites during gas discharging is a process which may be ruled by a strong interaction between tiny gas pockets trapped inside the nucleation site and/or also by an interaction between the tiny bubbles just blown from the nucleation site. Keywords: Champagne; sparkling wines; carbonated beverages; effervescence; bubble nucleation; nucleation sites; bubbling instabilities; cellulose fibers