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Papers by Gérard Liger-belair
Scientific American, 2003
Advances in Food and Nutrition Research, 2010
The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbon... more The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbonated beverages in general, is the result of the fine interplay between CO₂-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This chapter summarizes recent advances obtained during the last decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with sparkling beverages. Those phenomena observed in close-up through high-speed photography are often visually appealing. Moreover, the kinetics of gas discharging from freshly poured glasses was monitored with time, whether champagne is served into a flute or into a coupe. The role of temperature was also examined. We hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena.
Scientific American, 2003
The Journal of Physical Chemistry B, 2014
The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (o... more 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.
Nature Astronomy, 2017
Titan, Saturn's largest moon, is the only extraterrestrial body known to support stable liquid on... more Titan, Saturn's largest moon, is the only extraterrestrial body known to support stable liquid on its surface, in the form of seas and lakes that dot the polar regions. Many indications suggest that the liquid should be composed of a mixture of N 2 , CH 4 and C 2 H 6. Recent RADAR observations of Titan's large sea, called "Ligeia Mare", have shown unexplained and ephemeral bright features, possibly due to rising bubbles. Here we report that our numerical model, when combined with experimental data found in the literature, shows that Ligeia Mare's bed is a favourable place for nitrogen exsolution. This process could produce centimeter-sized and radar-detectable bubbles.
Advances in Mechanical Engineering, 2013
ABSTRACT A numerical modeling of bubble-driven flow patterns in a glass of champagne has been car... more ABSTRACT 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.
Uncorked quenches our curiosity about the inner workings of one of the world's most prized be... more Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on ...
Journal of Food Engineering, 2015
Observations were made relevant to common situations involving the service of various sparkling w... more Observations were made relevant to common situations involving the service of various sparkling waters. Bubble dynamics and progressive losses of dissolved CO 2 were closely examined in three various batches of carbonated waters holding different levels of CO 2 . During the turbulences of the pouring process, a cloud of bubbles appears in the water bulk. Under the action of buoyancy, bubbles progressively reach the free surface, and the cloud of bubbles finally vanishes. Bubbles also nucleate on the glass wall, where they grow by diffusion until buoyancy forces them to detach and rise to the free surface to release their CO 2 . The three batches of sparkling waters were clearly differentiated with regard to their bubbles dynamics and losses of dissolved CO 2 . Our observations were systematically rationalized and discussed on the basis of mass transfer considerations including molecular diffusion, basic concepts of gas solution thermodynamic equilibrium, and bubble dynamics.
International Journal of Numerical Methods for Heat & Fluid Flow, 2014
ABSTRACT Purpose - Very recently, driven by glassmakers and champagne houses, attention has been ... more ABSTRACT 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.
Bubble Science, Engineering & Technology, 2012
A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most of peop... more A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most of people, but in fact it may rather be considered as a fantastic playground for any fluid physicist. In this tutorial review, the collapse of gaseous CO 2 bubbles found at the free surface of a glass poured with champagne is depicted, through high speed photography and high speed video cameras. A collection of collapsing bubble driven phenomena are gathered, which illustrate the fine interplay between bubbles and the fluid around.
Scientific American, 2003
Advances in Food and Nutrition Research, 2010
The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbon... more The so-called effervescence process, which enlivens champagne, sparkling wines, beers, and carbonated beverages in general, is the result of the fine interplay between CO₂-dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some liquid properties. This chapter summarizes recent advances obtained during the last decade concerning the physicochemical processes behind the nucleation, rise, and burst of bubbles found in glasses poured with sparkling beverages. Those phenomena observed in close-up through high-speed photography are often visually appealing. Moreover, the kinetics of gas discharging from freshly poured glasses was monitored with time, whether champagne is served into a flute or into a coupe. The role of temperature was also examined. We hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the deep beauties of nature often hidden behind many everyday phenomena.
Scientific American, 2003
The Journal of Physical Chemistry B, 2014
The issue about how many carbon dioxide bubbles are likely to nucleate in a glass of champagne (o... more 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.
Nature Astronomy, 2017
Titan, Saturn's largest moon, is the only extraterrestrial body known to support stable liquid on... more Titan, Saturn's largest moon, is the only extraterrestrial body known to support stable liquid on its surface, in the form of seas and lakes that dot the polar regions. Many indications suggest that the liquid should be composed of a mixture of N 2 , CH 4 and C 2 H 6. Recent RADAR observations of Titan's large sea, called "Ligeia Mare", have shown unexplained and ephemeral bright features, possibly due to rising bubbles. Here we report that our numerical model, when combined with experimental data found in the literature, shows that Ligeia Mare's bed is a favourable place for nitrogen exsolution. This process could produce centimeter-sized and radar-detectable bubbles.
Advances in Mechanical Engineering, 2013
ABSTRACT A numerical modeling of bubble-driven flow patterns in a glass of champagne has been car... more ABSTRACT 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.
Uncorked quenches our curiosity about the inner workings of one of the world's most prized be... more Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on ...
Journal of Food Engineering, 2015
Observations were made relevant to common situations involving the service of various sparkling w... more Observations were made relevant to common situations involving the service of various sparkling waters. Bubble dynamics and progressive losses of dissolved CO 2 were closely examined in three various batches of carbonated waters holding different levels of CO 2 . During the turbulences of the pouring process, a cloud of bubbles appears in the water bulk. Under the action of buoyancy, bubbles progressively reach the free surface, and the cloud of bubbles finally vanishes. Bubbles also nucleate on the glass wall, where they grow by diffusion until buoyancy forces them to detach and rise to the free surface to release their CO 2 . The three batches of sparkling waters were clearly differentiated with regard to their bubbles dynamics and losses of dissolved CO 2 . Our observations were systematically rationalized and discussed on the basis of mass transfer considerations including molecular diffusion, basic concepts of gas solution thermodynamic equilibrium, and bubble dynamics.
International Journal of Numerical Methods for Heat & Fluid Flow, 2014
ABSTRACT Purpose - Very recently, driven by glassmakers and champagne houses, attention has been ... more ABSTRACT 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.
Bubble Science, Engineering & Technology, 2012
A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most of peop... more A simple glass of champagne or sparkling wine may seem like the acme of frivolity to most of people, but in fact it may rather be considered as a fantastic playground for any fluid physicist. In this tutorial review, the collapse of gaseous CO 2 bubbles found at the free surface of a glass poured with champagne is depicted, through high speed photography and high speed video cameras. A collection of collapsing bubble driven phenomena are gathered, which illustrate the fine interplay between bubbles and the fluid around.