Period-adding route in sparkling bubbles

Gérard Liger-Belair, Alberto Tufaile, Bertrand Robillard, Philippe Jeandet, and José Carlos Sartorelli
Phys. Rev. E 72, 037204 – Published 13 September 2005

Abstract

Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route.

  • Figure
  • Figure
  • Figure
  • Figure
  • Figure
  • Received 21 February 2005

DOI:https://doi.org/10.1103/PhysRevE.72.037204

©2005 American Physical Society

Authors & Affiliations

Gérard Liger-Belair1,*, Alberto Tufaile2,3, Bertrand Robillard4, Philippe Jeandet1, and José Carlos Sartorelli2

  • 1Laboratoire d’oenologie et de Chimie Appliquée, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France
  • 2Instituto de Física, Universidade de São Paulo, Caixa Postal 66318, 05315-970, São Paulo, SP, Brazil
  • 3Escola de Artes, Ciências e Humanidades, Universidade de São Paulo, Caixa Postal 66318, 03828-000, São Paulo, SP, Brazil
  • 4M&C, Laboratoire de Recherches, 6 rue Croix de Bussy, 51200 Epernay, France

  • *Corresponding author. Electronic address: gerard.liger-belair@univ-reims.fr

Article Text (Subscription Required)

Click to Expand

References (Subscription Required)

Click to Expand
Issue

Vol. 72, Iss. 3 — September 2005

Reuse & Permissions
Access Options
Author publication services for translation and copyediting assistance advertisement

Authorization Required


×
×

Images

×

Sign up to receive regular email alerts from Physical Review E

Log In

Cancel
×

Search


Article Lookup

Paste a citation or DOI

Enter a citation
×