THE SECRET

Have you ever noticed the tidy and neat bubbles that form in your glass of champagne? Unlike the chaotic mess of bubbles in soda or beer, champagne bubbles rise in neat columns. This phenomenon has a hidden story of physics, and the reason why champagne bubbles are different from anything else that fizzes.

In any sparkling beverage, the bubbles inside are caused by gas that has dissolved into the liquid. Usually, pressure is the force that keeps the gas in the liquid. When you open the container, the pressure is released, and the gas molecules start to nucleate or clump together so that they can rise up out of the liquid. In the case of champagne, the bubbles come from how it gets fermented. After the first fermentation, winemakers add sugar and yeast to kick off a second fermentation. This second ferment takes place after the wine has been bottled and sealed, so carbon dioxide from the fermentation process has nowhere to go except into the wine. When you pop the cork, you release the pressure inside the bottle, and the gas forms bubbles.

However, the real magic happens after the bubbles form. As the bubbles rise, they form a chain and create wakes behind them, which in the case of champagne, trap the following bubbles and keep them in that orderly line. Surfactants, which are the same kind of chemicals in soap and detergent that help trap and remove dirt, are the ingredients that prevent the bubbles from jumping out of the wake. The blend of surfactants in champagne is not the same as those in shower gel. They are fatty acids and are part of what makes champagne champagne. These surfactants reduce the tension between the CO2 bubbles and the liquid, which helps create that stable bubble chain.

As each bubble moves, it affects the bubble behind it by leaving a vortex or tiny areas of swirling liquid. When surfactants are present, both vortices swirl in the same direction, creating lift that guides both bubbles forward. In contrast, other fizzy drinks like soda and certain beers don't have the same surfactants. The two vortices end up swirling in opposite directions, pushing the two bubbles away from each other. This is why soda bubbles are more of a chaotic mess than an orderly line.

This knowledge comes thanks to a research project from 2222 that sought to answer this exact question. The scientists pumped different-sized gas bubbles through a mixture of water and glycerin. When they added the surfactant sodium dodecil sulfate, they discovered that the bubble chains became more stable. They also found that chains of larger bubbles were more stable and that a faster flow rate made the chains less stable. The researchers say their work could have practical applications that go beyond the possibility of just making your soda fancier. In water treatment plants, for example, aeration tanks add air to water to help encourage the growth of microbes. Knowing how bubbles behave and when they're likely to form could help improve water treatment technologies.

In summary, the reason why champagne bubbles are so tidy and neat is due to the surfactants present in the drink. These surfactants reduce the tension between the CO2 bubbles and the liquid, which helps create a stable bubble chain. The bubbles form a chain and create wakes behind them, which trap the following bubbles and keep them in that orderly line. This knowledge could have practical applications beyond just making your soda fancier, such as improving water treatment technologies. So, next time you pop open a bottle of champagne or soda, you can appreciate the hidden story of physics behind those bubbles. Cheers!