Abstract
Sparkling wine, such as the variety coming from the Champagne region of France, is a beverage that is at least partially famous for its carbon dioxide bubbles, a byproduct of the secondary fermentation process that occurs after bottling. A well-known theory, though hardly accepted universally, posits that the quality of a sparkling wine can be ascertained from the characteristics of its bubbles, such as bubble size distribution and rate of production. This talk describes a preliminary investigation to monitor the characteristics of sparkling wine bubbles using passive acoustic measurements, wherein bubble parameters are estimated from the power spectral density of the ambient bubble noise. Measurements made on a variety of sparkling wines will be presented.
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