Only available for non-commercial distribution
© CNRS Images - 2015
Reference
4484
From champagne bubbles to sea spray
In the Effervescence, Champagne and Applications laboratory at the University of Reims, a team of researchers is studying the effervescent properties of champagne and carbonated wines in general. The physicist Gérard Liger-Belair is particularly interested in all the stages of the life of a bubble in a flute of champagne, from its birth to the moment it bursts on the surface. Using an ultra-fast camera, he identified the origin of bubble trains climbing up a flute wall. Far from being trivial, the study of the physico-chemical processes at work in a glass of champagne helps understand certain phenomena that occur in nature, such as sea spray.
Duration
00:06:00
Production year
Définition
HD
Color
Color
Sound
Sound
Version(s)
French
International version
Original material
HD
Add to my selection
Terms of use
The use of media visible on the CNRS Images Platform can be granted on request. Any reproduction or representation is forbidden without prior authorization from CNRS Images (except for resources under Creative Commons license).
No modification of an image may be made without the prior consent of CNRS Images.
No use of an image for advertising purposes or distribution to a third party may be made without the prior agreement of CNRS Images.
For more information, please consult our general conditions
