Posted on January 25, 2010.
Looking at the bottom of a glass of champagne, the bubbles seem to come from an endless source of tiny, why? many small dots in the bottom of the glass to keep shooting for long bubbles. what creates this effect?
I went to a seminar on sparkling wines and champagne and a physician has made a major speech on the physical "bubble".
Here's what happens:
The bubbles of CO2 dissolved in the wine. When the bottle is opened, the CO2 is released from the pressure and the liquid is dissolved. It does so in areas that provide a seed or kernel. The seed, 99% of time is a particle of dust cellulose. These particles are very very common and are found in dust in the air, paper towels and rags used to clean or dry the glass.
Cellulose under a microscope looks like a glass straw. In the straw of a few particles of gas and CO2 form as they are, the more the particle shape and the small bubble is growing (a bit like drops of water on your windshield is wet More and bigger than him) until he sails at one end of the tube. As he pooped on the eastern half sucked into the tube and begins to grow again, the other half goes to the glass surface.
This process continues until all and CO2 is dissolved in wine.
Sometimes the bubbles are stable at 1, 2, 3 .... and sometimes do a double bubbles and bubble out 1, 1, ... 2, 2 ... 3, 3 ... It happens that the bubble is divided as it leaves the glass tube of cellulose. You can see what happens when the glass.
You may also notice that the bubbles grow as they rise to the surface of the glass.
CO2 is in the champagne and went outside easyer to contact the bottle
