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.