why does champagne only bubble from the bottom?

Answer 1

First of all, bubbles rise, they cannot start at the top and sink or go down. They actually originate in the bottom of the flute or glass because of the pressure from the liquid in the glass forces the carbonation to the bottom. When enough carbonation has built up - it is released in the form of a bubble. The gas, being liter than the liquid - rises to the top.

Answer 2

Have included the link below for further information about the bubbles
http://www.abc.net.au/science/k2/moments/s793842.htm


Excerpt from link below


Once you pour the champagne into a glass, the bubbles pop into existence because of tiny hollow cylinders of cellulose - probably cast-off fibres of paper or cotton.

These hollow fibres explain how champagne is actually able to bubble. When you try to blow up a balloon, it's very hard when the balloon is small but gets easier as the balloon gets bigger. This is Laplace's Law - that the smaller the bubble the higher the pressure. In plain English, it's very hard to start a very small bubble.

I believe the process of making champagne/the bubbles, is double fermantation.

That is what happened to my moms wine

Answer 3

The reason for the bottom up bubbles in Champagne is the patented Champagniuse technique of bottling. They have the bottles ready fill with the jiuce, and then blow the bubble in the bottom of the bottle thusly giving a corbonated effect to the bubbly.