For scientists, solving this mystery is a toast-worthy discovery.
If you have ever wondered why bubbles in Champagne rise in a straight line, then you will be pleased to know that researchers have uncovered the scientific reason behind the straight line rise in this celebratory drink, which differs from the unstable chains formed in other carbonated drinks.
They discovered that the stability of the bubble chains in Champagne and other sparkling wines is due to the presence of surfactants, which behave like soap-like compounds that reduce the tensions between the gas bubbles and the liquid. As a result, bubbles can smoothly rise to the top, leading to stable chains. Additionally, the researchers found that large bubbles and those with contaminants have a similar wake, leading to a smooth rise and stable chains.
The size of bubbles has a direct impact on their stability, and since bubbles in carbonated drinks are typically small, surfactants play a crucial role in producing straight and stable chains. While beer also contains surfactant-like molecules, whether the bubbles rise in straight chains or not depends on the type of beer. Conversely, bubbles in carbonated water are inherently unstable since there are no contaminants to facilitate their smooth movement through the wake flows created by other bubbles in the chain.
Whilst this may or may not be an interesting conversation when you are next quaffing a glass of Champagne with friends (though the quote below definitely is), the discovery has important implications for fluid mechanics and bubble-induced mixing - such as for aeration tanks in water treatment facilities.
“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it - unless I’m thirsty.” Lily Bollinger (1899-1977), Bollinger Champagne.