The fluid mechanics of bubbly drinks Articles uri icon

publication date

  • November 2018

start page

  • 45

end page

  • 50

issue

  • 11

volume

  • 71

International Standard Serial Number (ISSN)

  • 0031-9228

Electronic International Standard Serial Number (EISSN)

  • 1945-0699

abstract

  • In most cases, the bubbles in a drink are the result of carbonation. The amount of carbon dioxide gas that dissolves in the liquid is proportional to pressure. And if the pressure is suddenly reduced, such as when a bottle of beer is opened, the gas quickly comes out of solution and forms bubbles that rise to the surface, only to burst after a brief instant or to aggregate into a frothy head of foam.

subjects

  • Mechanical Engineering

keywords

  • champagne; foam; wine