You hold the chilled bottle in your hands. Then with a pop, the cork is freed and your hands are covered in bubbles. Time to share some champagne!
But if you're like me you might also wonder where all those tiny bubbles come from.
As soon as the pressure on the liquid is removed bubbles form and coarsening happens. This is when small bubbles glob onto one another to make larger ones, the coarsening causes Ostwald ripening to happen. And now we have something!
Ostwald ripening happens in your beer, in foam, and in power-generating turbines. It could even happen in a boiler that would power a fantastical airship. I enjoy science and I know I’m not at the level to work with molecular dynamic simulators...but I sure like to let my imagination fly. Especially on airships.
So tonight when you sip your champagne I hope you delight in the million bubbles tickling your nose.
Oh, and if you want some extra effervescence, serve the champagne a little warmer than normal and tilt the flute while you pour!
But if you're like me you might also wonder where all those tiny bubbles come from.
As soon as the pressure on the liquid is removed bubbles form and coarsening happens. This is when small bubbles glob onto one another to make larger ones, the coarsening causes Ostwald ripening to happen. And now we have something!
Ostwald ripening happens in your beer, in foam, and in power-generating turbines. It could even happen in a boiler that would power a fantastical airship. I enjoy science and I know I’m not at the level to work with molecular dynamic simulators...but I sure like to let my imagination fly. Especially on airships.
So tonight when you sip your champagne I hope you delight in the million bubbles tickling your nose.
Oh, and if you want some extra effervescence, serve the champagne a little warmer than normal and tilt the flute while you pour!
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