Abstract
The simple idea this study rests on is that one cannot be concerned by the bubbling and aromatic exhalation events in champagne tasting without being interested in the study of the flow mixing mechanisms inside the glass. Indeed, a key assumption is that a strong link of causality may exist between inherent liquid-phase flow structures due to bubble motion and the flavors exhalation process. This is the reason why, to underscore the impact of glass-shape and glass-engravement conditions on mixing flow phenomena, classical flow visualization techniques were used to capture fluid motion in traditional flutes and coupes poured with champagne. Laser tomography combined with fluorescent dyes and solid tracers have been used to give the quasi-instantaneous velocity field from which streamline patterns are deduced as well as the vorticity convection.
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Guillaume Polidori: He received his PhD in Fluid Mechanics in 1994 from the University of Poitiers in France. He became an associate professor in 1994 in the University of Reims in France. He then became a full professor in 2004 in the same University. His main research interests concern theoretical modeling in thermal convection and Flow Visualization applied to various scientific fields such as free convection, underwater swimming in sport science or mixing phenomena in Champagne tasting science. nt]mis
Fabien Beaumont: He has been active in investigating swirling flows from flow visualization techniques since 2000. His other academic interests include free, mixed and forced convection and biomechanical sciences. He works on the development of specific equipments in these research fields.
Philippe Jeandet: He received his PhD and his Doctor of Science title in Plant Physiology and Biochemistry, respectively, in 1991 and 1996 from the University of Burgundy in France. He received an Associate Professor position from the University of Burgundy in 1993 and then moved to the University of Reims as a full Professor. His main research interests concern Physics of bubbles in Champagne, Physico-Chemistry of the foaming properties of Champagne and Sparkling, studies in grape and wine proteins, applications of spectroscopic methods to Enology.
Gérard Liger-Belair: He received his PhD in physical sciences in 2001 from the university of Reims in France. He received an associate professor position at the university of Reims in 2002, and a full professor position, in 2007, in the same university. He has been researching the physics and chemistry behind the bubbling properties of champagne and sparkling wines for several years. His book Uncorked: the science of champagne was published in 2004 by Princeton University Press and won the 2004 award for the Best Professional/Scholarly Book in Physics from the Association of American Publishers.
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Polidori, G., Beaumont, F., Jeandet, P. et al. Ring vortex scenario in engraved champagne glasses. J Vis 12, 275–282 (2009). https://doi.org/10.1007/BF03181866
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DOI: https://doi.org/10.1007/BF03181866