Scientific Program > Conférence Grand Public: L'odysée d'une bulle de champagneThe odyssey of a champagne bubble Gérard Liger-Belair Equipe Effervescence & Champagne, GSMA (UMR CNRS 7331)
On average, nearly ten bottles of champagne are popped every second around the world. For some years now, champagne and sparkling wine in the broadest sense have been enjoying an unprecedented boom. The waltz of bubbles in a flute is no stranger to this incredible craze. The effervescence that shakes your glass creates a multitude of phenomena of unexpected complexity, awakening all your senses. Here's an overview of the physico-chemical processes involved in tasting champagne, from uncorking the bottle to the bursting of a bubble, including the essential role of the glass in tasting. Deeply rooted in the collective imagination, the champagne bubble becomes the pretext for a scientific stroll that will take you into the fascinating world of dissolved gases, phase changes and moving fluids. You'll discover the waltz of the bubbles as you've never seen it before. Enjoy your journey to the heart of bubbles!
"crédit photo : Hubert Raguet" |
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