Abstract
Champagne glasses are subjected to complex ascending bubble-driven flow patterns, which are believed to enhance the release of volatile organic compounds in the headspace above the glasses. Based on the Eulerian–Lagrangian approach, computational fluid dynamics (CFD) was used in order to examine how a column of ascending bubbles nucleated at the bottom of a classical champagne glass can drive self-organized flow patterns in the champagne bulk and at the air/champagne interface. Firstly, results from two-dimensional (2D) axisymmetric simulations were compared with a set of experimental data conducted through particle image velocimetry (PIV). Secondly, a three-dimensional (3D) model was developed by using the conventional volume-of-fluid (VOF) multiphase method to resolve the interface between the mixture’s phases (wine–air). In complete accordance with several experimental observations conducted through laser tomography and PIV techniques, CFD revealed a very complex flow composed of surface eddies interacting with a toroidal flow that develops around the ascending bubble column.
Highlights
Champagne and sparkling wines elaborated through the same traditional method are under a high pressure of carbon dioxide (CO2 ), because gas-phase CO2 forms together with ethanol during a second in-bottle fermentation process promoted by adding yeasts and a certain amount of sugar in bottles hermetically sealed with a crown cap or a cork stopper [1]
In complete accordance with several experimental observations conducted through laser tomography and particle image velocimetry (PIV) techniques, computational fluid dynamics (CFD) revealed a very complex flow composed of surface eddies interacting with a toroidal flow that develops around the ascending bubble column
Computational fluid dynamics (CFD) was used as a very efficient tool for investigating the self-organized ascending bubble-driven flow patterns found in laser-etched champagne glasses
Summary
Champagne and sparkling wines elaborated through the same traditional method are under a high pressure of carbon dioxide (CO2 ), because gas-phase CO2 forms together with ethanol during a second in-bottle fermentation process promoted by adding yeasts and a certain amount of sugar in bottles hermetically sealed with a crown cap or a cork stopper [1]. This second in-bottle fermentation process forces an amount equivalent to around 11–12 g L−1 of CO2 to progressively dissolve into the wine, according to so-called Henry’s law [1]. After pouring champagne into a glass, the dissolved CO2 concentration falls to a level in the order of 6–9 g L−1 , depending on several parameters, such as the champagne temperature, the bottle type, or the glass shape, for example [2,3,4,5]
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