Liger-Belair Gérard, Tufaile Alberto, Jeandet Philippe, Sartorelli José-Carlos
Laboratoire d'Oenologie et Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, 51687 Reims Cedex 2, France.
J Agric Food Chem. 2006 Sep 20;54(19):6989-94. doi: 10.1021/jf061250n.
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.
每当香槟倒入玻璃杯中时，就会看到气泡串从玻璃壁上的几个点（称为成核点）优雅地升起。在气体排放过程中，随着时间的推移，仔细观察某些给定的气泡柱会发现，气泡间的距离可能会突然变化，从而呈现出不同的有节奏的冒泡状态。在此，据报道，在气体排放过程中，某些成核点的不同冒泡状态之间的转变是一个可能由被困在成核点内的微小气穴之间的强相互作用和/或也由刚从成核点吹出的微小气泡之间的相互作用所支配的过程。
