Roberto Zenit News Today

Researchers at Brown University — who were working in tandem with peers at the University of Toulouse in France — have finally discovered why Champagne bubbles are unique.

The delicious way that champagne bubbles tickle the tongue is based on how 'soapy' the wine is, according to new research.

Research led by Professor Roberto Zenit helps explain not only what gives Champagne its distinct line of bubbles, but may hold “important implications for understanding bubbly flows in the field of fluid mechanics” that can be applied to other industrial uses.

‌Experts have long been trying to understand the fluid dynamics that underpin this fine dining mystery

The way bubbles rise in champagne has puzzled physicists for years.

Fluid mechanists have figured out why champagne forms stable chains of bubbles when other bubbly drinks like beer and mineral water don’t.

Glasses of sparkling water, beer, champagne and brut were analysed for the study

A new discovery explains why bubbles in Champagne go up in a straight line, but bubbles in other carbonated drinks, like beer or soda, don't.

Scientists from Brown University have worked out why bubbles in Champagne flow upwards in a straight line, but those in other carbonated drinks do not.

Experiments and simulations indicate that bubble size and the chemistry of the liquid determine whether a chain of bubbles rising in a carbonated drink follows a straight path.