Champagne Glasses Research Articles

Sexology, Popular Science and Queer History in Anders als die Andern (Different from the Others).

Sexology, Popular Science and Queer History in Anders als die Andern (Different from the Others).

Air design, meteorological architecture, and atmospheric preservation: towards a theory of feeling

In 1960, Belgian artist Rene Magritte painted La Corde Sensible. In the background is a natural landscape, characterised by mountains and by a river. At the front is a champagne glass topped by a cloud. It prompts questions: does the cloud have its own weight? Is the glass mediating between the liquid state of the river and the gaseous state of the cloud? A few years later in 1972, the Viennese group Haus-Rucker-Co depicted a similar provocative scenario in ‘Big Piano’. In place of a champagne glass, a ladder with many steps – each with a different sound – reaches towards a cloud, which is a site of immersion and the loss of orientation.These two examples, along with other artistic manifestations from the same period, reveal the rise of an aesthetic sensibility, which for the first time, questioned traditional physical and perceptual boundaries seemingly fixed by tradition, pursuing a sort of material evanescence. They illustrate a process of formal and conceptual dematerialisation. Generally, one may say that, from the second half of the twentieth century, the discipline of aesthetics experienced a radical change: shifting away from semantic or hermeneutic interpretations back to its original meaning: aesthetics as aisthesis, the ancient Greek word for perception. This implied a rediscovery of the body, the rehabilitation of the senses, and a renewed interest in phenomenology.

Monitoring gas-phase CO2 in the headspace of champagne glasses through combined diode laser spectrometry and micro-gas chromatography analysis

During Champagne or sparkling wine tasting, gas-phase CO2 and volatile organic compounds invade the headspace above glasses, thus progressively modifying the chemical space perceived by the consumer. Gas-phase CO2 in excess can even cause a very unpleasant tingling sensation perturbing both ortho- and retronasal olfactory perception. Monitoring as accurately as possible the level of gas-phase CO2 above glasses is therefore a challenge of importance aimed at better understanding the close relationship between the release of CO2 and a collection of various tasting parameters. Here, the concentration of CO2 found in the headspace of champagne glasses served under multivariate conditions was accurately monitored, all along the 10 min following pouring, through a new combined approach by a CO2-Diode Laser Sensor and micro-gas chromatography. Our results show the strong impact of various tasting conditions (volume dispensed, intensity of effervescence, and glass shape) on the release of gas-phase CO2 above the champagne surface.

Development and validation of a diode laser sensor for gas-phase CO2 monitoring above champagne and sparkling wines

Champagne and sparkling wines are multicomponent hydroalcoholic systems supersaturated with dissolved carbon dioxide (CO2). Under standard tasting conditions, CO2 progressively invades the headspace above glasses, thus progressively modifying the chemical headspace perceived by the consumer. Monitoring in situ, and as accurately as possible the level of gas-phase CO2 above liquid is therefore a challenge of importance aimed at better understanding the close relationship between the release of gas-phase CO2 and a collection of various parameters such as glass-shape, and champagne temperature, for example. The development and validation of an instrument which combines two infrared diode lasers coupled with an optical fiber and devoted to real-time monitoring of gas-phase CO2 above sparkling beverages are reported. A first set of data showing the impact of liquid phase temperature on the release of gas-phase CO2 found in the headspace of champagne glasses is presented.

Alcohol in the lives of students in Poland and Ukraine - research report

Alcoholism is a disease that attacks regardless of age, religion, nationality, sex, level of education, mental health, family situation, socio-economic status or character. Research on students' attitudes towards alcohol was carried out in Poland and Ukraine, in the countries where there is widespread positive feedback on its effects. In wide social circles put to the survey, alcohol consumption is a tradition taking place during different celebrations or almost every meeting. In addition, the use of alcohol means a quick drink up of large quantities of strong alcoholic drinks. This way of drinking does not function as a symbol of the meeting or its background, but becomes the center and the main reason. Alcohol used by teens generally does not cause surprise or concern. Many communities treat alcohol drunk in childhood, as natural and inevitable. It sometimes happens that young people and even children receive the first can of beer or a glass of champagne from the hands of their own parents. Until recently, public awareness of the phenomenon of using psychoactive substances has related to the margin of society, people from the so-called pathological and criminal environments. A little later there were reports that the alcohol and other drugs are in the range of interests of adolescents, coming from "good homes" and having good future prospects. The aim of the study was to investigate the attitudes of Polish and Ukrainian students towards alcohol. The main problem of the research focused on the question: Is there a difference in the attitudes of young people towards alcohol because of the country of origin? Research shows that among the students there is a problem of alcohol abuse. We must therefore start to implement effectively, not just "on paper", alcohol prevention programs already in primary schools.

Effervescence in champagne and sparkling wines: From grape harvest to bubble rise

Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but in fact they may rather be considered as a fantastic playground for any fluid physicist. Under standard tasting conditions, about a million bubbles will nucleate and rise if you resist drinking from your flute. The so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the complex interplay between carbon dioxide (CO2) dissolved in the liquid phase, tiny air pockets trapped within microscopic particles during the pouring process, and some both glass and liquid properties. In this tutorial review, the journey of yeast-fermented CO2 is reviewed (from its progressive dissolution in the liquid phase during the fermentation process, to its progressive release in the headspace above glasses). The most recent advances about the physicochemical processes behind the nucleation, and rise of gaseous CO2 bubbles, under standard tasting conditions, have been gathered hereafter. Let’s hope that your enjoyment of champagne will be enhanced after reading this tutorial review dedicated to the unsuspected physics hidden right under your nose each time you enjoy a glass of bubbly.

Effervescence in champagne and sparkling wines: From bubble bursting to droplet evaporation

When a bubble reaches an air-liquid interface, it ruptures, projecting a multitude of tiny droplets in the air. Across the oceans, an estimated 1018 to 1020 bubbles burst every second, and form the so called sea spray, a major player in earth’s climate system. At a smaller scale, in a glass of champagne about a million bubbles nucleate on the wall, rise towards the surface and burst, giving birth to a particular aerosol that holds a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in simple liquids, we depict each step of this effervescence, from bubble bursting to drop evaporation. In particular, we propose simple scaling laws for the jet velocity and the top drop size. We unravel experimentally the intricate roles of bubble shape, capillary waves, gravity, and liquid properties in the jet dynamics and the drop detachment. We demonstrate how damping action of viscosity produces faster and smaller droplets and more generally how liquid properties enable to control the bubble bursting aerosol characteristics. In this context, the particular case of Champagne wine aerosol is studied in details and the key features of this aerosol are identified. We demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. Conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of aerosol characteristics and flavor release during sparkling wine tasting, a major issue of the sparkling wine industry.

Unveiling self-organized two-dimensional (2D) convective cells in champagne glasses

Under standard tasting conditions, homogeneous stirring of champagne under the action of rising bubbles confers an advantage compared with a situation where the liquid phase would be at rest. Convection helps renewal of the immediate subsurface layers with champagne from the bulk, thus facilitating the evaporation of volatile organic compounds, and therefore better revealing the champagne “bouquet”. Here, spontaneous and self-organized two-dimensional convective cells were evidenced (at the air/champagne interface) in a laser-etched coupe poured with champagne, through laser tomography. Various regimes were evidenced, from a highly unstable 8-cells regime, to a very stable 4-cells regime. Moreover, by blowing air bubbles through a nozzle positioned at the bottom of a goblet poured with water, and by using Particle Image Velocimetry, similar 2D convective cells were also evidenced at the air/water interface, thus pointing out the crucial role of ascending bubbles behind the formation of self-organized 2D convection cells.

A synchronized particle image velocimetry and infrared thermography technique applied to convective mass transfer in champagne glasses

In champagne glasses, it was recently suggested that ascending bubble-driven flow patterns should be involved in the release of gaseous carbon dioxide (CO2) and volatile organic compounds. A key assumption was that the higher the velocity of the upward bubble-driven flow patterns in the liquid phase, the higher the volume fluxes of gaseous CO2 desorbing from the supersaturated liquid phase. In the present work, simultaneous monitoring of bubble-driven flow patterns within champagne glasses and gaseous CO2 escaping above the champagne surface was performed, through particle image velocimetry and infrared thermography techniques. Two quite emblematic types of champagne drinking vessels were investigated, namely a long-stemmed flute and a wide coupe. The synchronized use of both techniques proved that the cloud of gaseous CO2 escaping above champagne glasses strongly depends on the mixing flow patterns found in the liquid phase below.

Evaporation of droplets in a Champagne wine aerosol.

In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified. In particular, we show that film drops, critical in sea spray for example, are here nonexistent. We then demonstrate that compared to a still wine, champagne fizz drastically enhances the transfer of liquid into the atmosphere. There, conditions on bubble radius and wine viscosity that optimize aerosol evaporation are provided. These results pave the way towards the fine tuning of flavor release during sparkling wine tasting, a major issue for the sparkling wine industry.

New endoscopic classification of the cardiac orifice in esophageal achalasia: Champagne glass sign.

Endoscopy, barium esophagram and manometry are used in the diagnosis of achalasia. In the case of early achalasia, characteristic endoscopic findings are difficult to recognize. As a result, the diagnosis of achalasia is often made several years after symptom onset. Therefore, we examined the endoscopic findings of the cardiac orifice in achalasia and propose a new classification. A total of 400 patients with spastic esophageal motility disorders who underwent peroral endoscopic myotomy (POEM) at our hospital between March 2014 and August 2015 were screened for this study. Champagne glass sign (CG) was defined as when the distal end of the lower esophageal sphincter relaxation failure (LESRF) was proximal to the squamocolumnar junction (SCJ) and the SCJ was dilated in the retroflex view. Specifically, CG-1 was defined as a distance from the SCJ to the lower end of LESRF of <1cm, and CG-2 was defined as a distance ≥1cm. CG-0 was seen in 73 patients (28.0%), whereas the CG sign was seen in 186 patients (71.3%), of whom 170 (65.1%) were CG-1 and 16 (6.1%) were CG-2. The CG sign is often observed in esophageal achalasia patients. CG-0 (equal to Maki-tsuki) was observed in 28.0% of achalasia patients only. Its absence with dilated SCJ cannot be used to rule out achalasia. Barium esophagram and manometry should be done if esophageal achalasia is strongly suspected.

Modeling the Losses of Dissolved CO(2) from Laser-Etched Champagne Glasses.

Under standard champagne tasting conditions, the complex interplay between the level of dissolved CO2 found in champagne, its temperature, the glass shape, and the bubbling rate definitely impacts champagne tasting by modifying the neuro-physicochemical mechanisms responsible for aroma release and flavor perception. On the basis of theoretical principles combining heterogeneous bubble nucleation, ascending bubble dynamics, and mass transfer equations, a global model is proposed, depending on various parameters of both the wine and the glass itself, which quantitatively provides the progressive losses of dissolved CO2 from laser-etched champagne glasses. The question of champagne temperature was closely examined, and its role on the modeled losses of dissolved CO2 was corroborated by a set of experimental data.

The Carnation Milk Palace

The Carnation Milk Palace Melissa Pritchard (bio) Keywords Melissa Pritchard, Ladies Home Journal, Edith Wharton, Carnation Condensed Milk Click for larger view View full resolution Was she beautiful, or was she only someone apart? —Edith Wharton, “New Year’s Day” FOURTEEN-YEAR-OLD CHARLOTTE FISHED THE INVITATION from between unpaid bills—PG&E electric, her dermatologist, Dr. Gass—and a lapsed subscription to Ladies Home Journal. On the engraved card, cartoon bubbles fizzed from a champagne glass, bumped around the words: join glen and stibsy! ring in 1964! [End Page 126] The Haldens were the richest people her parents knew. She slid the invitation back in with the more-ordinary mail on the antique sewing machine her mother had turned into a side table by painting it avocado green. The Masseys couldn’t afford new things, so her mother had made a domestic career of slapping one of two popular decorating colors over everything in sight. Mr. Massey joked that one day he would wake to find himself painted harvest gold. The Haldens lived two suburbs over, in the Republican stronghold of Hillsborough, in a mansion her father liked to call the Carnation Milk Palace, like Daly City’s indoor arena, the Cow Palace. Jack Massey and Glen Halden had been students at UCLA’s law school when Glen came into an early inheritance, something to do with Carnation Condensed Milk. Charlotte knew those milk tins, red and white with ruffled, pink carnations; it was her job every Christmas to puncture the squat cans with the church-key opener when she and her mother made marshmallow fudge. Still, it was an unfathomable distance from tins of sweetened yellowish milk to the Hal-dens’ estate with its ironwork gates, circular driveway, two-tiered fountain, multistoried house, Olympic-sized swimming pool with a blue and white striped cabana. “Filthy rich,” Charlotte’s father, a probate attorney, would say of his old college friend. “Observe how the stinking rich half lives.” Charlotte had visited the Carnation Milk Palace once when she was ten, a time when a mansion with opulent rooms unfolding in every direction and a green, wandering estate still meant the pleasure of discovery and eluding the vague, condescending gaze of grown-ups. She remembered sitting beneath a broad valley oak, small moths cupped and panicking in her hands, the dark gold dust from their wings leaving smudges on her white palms and party dress. She couldn’t remember if she had been alone or with other children. The Masseys attended the Haldens’ New Year’s Eve party every year, and for two to three days afterwards, Charlotte’s mother boiled over with rage. Compared to the Haldens’, her life came up irredeemably short, and she took it out on everyone and everything around her. Even the ivory invitation displayed on the mantel would be ripped in half and thrown out, along with its matching envelope and green foil lining. The sight of it sparked a sick envy in Mrs. Massey even as it lent status, a status she suspected derived more from nostalgia than equality. Years later, one week shy of Mrs. Massey’s eighty-first birthday (did one never stop learning uncomfortable things?), she began confiding secrets to her daughter, small burdens of conscience Charlotte supposed her mother didn’t want lugging to her grave. Glen Halden, for instance, whose untimely death years before in a boating accident had put an end to the New Year’s Eve parties and to Stibsy Halden’s charmed life, had once been madly [End Page 127] in love with her mother. For an entire college year, every Friday, he’d had scarlet tea roses delivered to the modest bungalow where she lived with her parents. One Christmas Eve, he proposed beside the unlit fireplace with its cold brass andirons and single stocking dangling from the mantel. Scissored from red felt, the stocking had a green sequined cuff with her name, Hazel, looping in green glitter down to the toe. Clouding the whole of her mother’s adult life was regret, self-recrimination. Who might she have been, what sort of glamorous life might she have led, as Mrs. Glen Halden? She had...

Numerical modeling of bubble-induced flow patterns in champagne glasses

Purpose – Very recently, driven by glassmakers and champagne houses, attention has been paid to the way to control effervescence and bubble nucleation. It was demonstrated that ascending bubbles act like many swirling motion generators in champagne glasses. It is the reason why a numerical modeling of flow dynamics induced by the effervescence in a glass of champagne has been carried out for the first time using the finite volume method by Computational Fluid Dynamics (CFD). The paper aims to discuss these issues. Design/methodology/approach – In order to define source terms for flow regime and to reproduce accurately the nucleation process at the origin of effervescence, specific subroutines for the gaseous phase have been added to the main numerical model. These subroutines allow the modeling of bubbles behavior based on semi-empirical formulas relating to bubble diameter and velocity or mass transfer evolutions. Findings – Details and development of the steps of modeling are presented in this paper, showing a good agreement between the results obtained by CFD simulations in a reference case of those from laser tomography and Particle Image Velocimetry experiments, validating the present model. Originality/value – A numerical modeling of flow dynamics induced by the effervescence in a glass of champagne has been carried out for the first time using the finite volume method by CFD.

How Many Bubbles in Your Glass of Bubbly?

The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (or bubbly) is of concern for sommeliers, wine journalists, experienced tasters, and any open minded physical chemist wondering about complex phenomena at play in a glass of bubbly. The whole number of bubbles likely to form in a single glass is the result of the fine interplay between dissolved CO2, tiny gas pockets trapped within particles acting as bubble nucleation sites, and ascending bubble dynamics. Based on theoretical models combining ascending bubble dynamics and mass transfer equations, the falsely naı̈ve question of how many bubbles are likely to form per glass is discussed in the present work. A theoretical relationship is derived, which provides the whole number of bubbles likely to form per glass, depending on various parameters of both the wine and the glass itself.

The Champagne Glass Effect

Abstract It has become a classic image. It is known as the champagne glass, though its originators did not call it that. It shows, oh so clearly, the Pareto 80%–20% distribution of the wealth of the world – with perhaps a small extra message smuggled in. Julian Champkin drinks it in.

My Hearts Are Your Hearts

In the BeginningIn one of the tents at Adelaide Writers' Week, Antony Elmer read from his latest novel, answering questions from a large audience of keen journalists and adoring fans. It was hot in the tent, there in the Pioneer Women's Memorial Gardens, and Antony sweated, the audience sweated, but it was worth it. He was brilliant. In another tent, Viviana Vincent did much the same, ditto the journalists and fans, except while her audience also poured with sweat, Viviana appeared cool (also calm and collected). Antony's novel, his seventh, was what is called literary, and it concerned a murder in Oxford in the 1990s. Viviana's was the latest in her Venus McVicker romances. The audiences in the two tents were different. Antony's lot was drawn from what is called the intelligentsia, and was clearly male, fellows pack- ing down with the big boys. A smattering of women, mostly middle-aged. Viviana's people were predominantly women, women of all ages, their faces alight with ex- citement at being so close to the darling of their reading groups and book clubs. Antony's books sold very well, were warmly reviewed in all the best papers and journals, won prizes; Viviana's sold in fantastic numbers. They were ecstatically reviewed (in women's magazines). They did not win prizes.Who is Antony?Antony Winston Elmer was born in Canterbury in 1949. At Oxford he studied Medieval History. He has been married three times, his current wife being the cel- ebrated TV presenter Minki Sackville. He has four sons and three daughters (the youngest daughter is screen actress Leaf Bath-Dickens). Three of his novels have been short-listed for the Booker Prize. Two have been made into films: The Clear Spring and The Mourning of Exiles.Who is Viviana?Viviana Maria Vincent was born in Hobart in 1960, named after her mother's favor- ite aunt. It's a lovely old-fashioned name, darling, a romantic name. Your great aunt was a very romantic lady. The name was tailor-made for a writer of romance, and, as fate, luck, or destiny would have it, that's what Viviana became. Her Venus McVick- er novels took off, and Viviana was a success, a sensation, a star. Fortunately she had a heart-shaped face, a dazzling smile, long lustrous chestnut curls, long legs, a lithe and seductive body. A lilting speaking voice. A certain wit and charming manners. Clothes loved her; the camera loved her also. She was a true gift to any publicist.She lives, her biography will tell you, in a rambling Georgian house overlooking the Derwent River on the outskirts of Hobart in historic Tasmania. With, it says, her husband (childhood sweetheart-can this be true? It is.) Her children (a film- maker, a barrister and a sculptor) all live overseas. There is soon to be a baby grand- daughter. (Imagine!) Viviana and husband Will also have a most beautiful house in Provence. The children are called Xenia, Yvonne and Zac. VWXYZ. Yes. Please don't give this a moment's thought.The NovelsThe latest, St. Valentine's Day, was heralded on long banners in airports across the world, alongside, as it happened, banners shouting out Antony's title, Carnival of Lust. When people stopped at the airport bookshops, the two books were dropped into separate bags, and they left on different arms. Supermarkets discounted both. It has to be said that St. Valentine's Day outsold Carnival of Lust in the supermar- kets. But the latter novel was going to win important prizes; the former, naturally, was not. Viviana has read several of Antony's novels; Antony would not be seen dead reading any of hers.In the Book TentAfter the sessions in the tents, Viviana and Antony (she in pale green silk and sandals, he in white jeans, white shirt, pale blue linen jacket, bright pink face and panama hat) were shepherded by their publishers to the table in the Book Tent where they would sign the books bought by their fans. They sat side by side, some distance from each other, and each had a glass of chilled champagne. …

Monitoring the losses of dissolved carbon dioxide from laser-etched champagne glasses

Both losses of dissolved CO2, and fluxes of gaseous CO2 escaping from a Champagne wine served in laser-etched INAO glasses showing an increasing number of bubble nucleation sites, were examined, all along the first 10min following pouring. Logically, the more intense the effervescence is into a glass, the more rapid its progressive loss of dissolved CO2. Moreover, during the first minutes following pouring, the higher the number of laser beam's points of impact is in glasses, the higher the fluxes of gaseous CO2 escaping from the champagne surface. Nevertheless, and quite counter intuitively, from approximately 3min after pouring, the highest levels of gaseous CO2 fluxes escaping champagne were not sustained from glasses with the highest number of bubble trains. This experimental observation was discussed on the basis of a theoretical bubbling model. It was finally demonstrated that the flux of gaseous CO2 desorbing from the liquid phase is the result of a balance between the intensity of effervescence, and the dissolved CO2 concentration found in champagne.

Temperature Dependence of Ascending Bubble-Driven Flow Patterns Found in Champagne Glasses as Determined through Numerical Modeling

A numerical modeling of bubble-driven flow patterns in a glass of champagne has been carried out for three champagne temperatures, by using the finite-volume method by CFD (computational fluid dynamics). In order to define source terms for flow regime and to reproduce accurately the bubble nucleation process responsible for champagne effervescence, specific subroutines for the gaseous phase have been added to the main numerical model. These subroutines allow the modeling of bubbles behavior based on semiempirical formulas relating to bubble diameter, mass transfer, velocity, and drag force. Both ascending bubble dynamics and bubble-driven flow patterns dynamics were examined, respectively, 60 s, 180 s, and 300 s after pouring champagne into the glass. Details and development of the various steps of modeling are presented in this paper, showing that the bubble-driven flow patterns velocities of the liquid phase significantly vary with the champagne temperature.

Gas‐containing gallstones as a cause of the “effervescent gallbladder” sign and pneumobilia

The "effervescent gallbladder" sign, the sonographic finding of tiny echogenic foci rising from the dependent portion of the gallbladder, reminiscent of bubbles rising in a glass of champagne, has been reported previously as a finding of emphysematous cholecystitis. We report two additional cases of this unusual finding in an asymptomatic patient and in a patient with acute, gangrenous cholecystitis, confirmed in both cases by CT, to be secondary to the release of gas from gallstones. These two cases cast doubt on the sonographic sign as a pathognomonic finding of emphysematous cholecystitis.