where do champagine bubbles come from?

Question

and don't tell me about carbonation, because that's not what I'm going for.
I watch the bubbles rise forever and it looks like they're coming from the bottom of the glass, but theres nothing down there. it's just a constant stream of bubbles appearing out of nowhere. I'm sure it has to be some kind of chemical reaction, but why does it only happen in a few places at the bottom? why not all over?
It's the most mind boggling mystery to me.

Answer 1

Answer is carbonation. Why so fine and so long is another area. CO2 in water is a complex problem. Pressure makes it dissolve better. pH is necessary to keep it there (must be acedic). Cold helps because CO2 dissolves better in cold liquids. As the pressure is realeased, some of the CO2 comes off. As this happens, the pH slowly goes basic making a gradual change in the environment necessary for the CO2 to stay in solution. Finally, when the champaine is warming, the cold necessary to keep the CO2 in solution is also decreasing. All working together to make a continuous stream of CO2 which is coming out at the molecular level.

Answer 2

It is carbonation, just natural carbonation, first of all Champagne is a wine, that is fermented grape juice. So during fermentation basically you change sugars into carbon dioxide and alcohol (among other things). The difference with Champagne is that this process is done in the bottle so while fermenting the pressure in the bottle increases. The higher the pressure the more gas a liquid can dilute; so much like soda when champagne is uncorked the pressure decreases and so does its capacity to hold all the carbon dioxide. . . how violent does the gas escape depends on how abrupt this pressure change is. This is known as Henry's law.
Now for the constant stream of bubbles, the process is called nucleation. It is a physical process, not chemical since it happens in heterogeneous mixtures between gases and liquids. At first, nucleation is caused by the imperfections of the glass and any specks of dust in the glass. Once the ratio of gas to liquid has reached its equilibrium, bubbles should stop, however glasses are etched to give 'ridges' which surpass the critical curvature required to nucleate. (I am of course talking about Champagne not cheap sparklings) For artificially carbonated beverages this curvature doesn't need to be so small that's why they effervesce with such large bubbles, known as 'yeux de crapauds' by Champagne lovers. If most of the bubbles come from the bottom of the glass it is because that's where it's easier to reach critical curvature; but it also means they are cheap glasses, fine glassware has etched walls that are somewhat patterned to create a curtain effect.

Answer 3

CO2 is formed during the fermentation process of the grapes. The CO2 gases are released and are not in the Champagne bottling process.
The wine is bottled under cold conditions and a small amount of the yeast is allowed to enter the bottle before being temporarily corked.
A secondary fermentation takes place as the Champagne warms up and, when stored, the bottles are racked at an angle with the cork facing down to allow the sediments to settle under the cork. After a certain time the wine is cooled well down to maintain the CO2 in the liquid.
The cork and sediment is quickly removed, and the final corking is also quickly carried out to prevent too great a loss of gas.
The gas in solution gives the wine a high CO2 pressure and, when cooled and opened we get a great 'POP'!, away shoots the cork, and out shoots the 'Bubbly' in a lovely, gaseous foam.
The bubbles continue to rise in the glass, as the wine warms up, the gas continues to be released from the liquid..

(The CO2 does not get trapped in the liquid during fermentation. It's the secondary fermentation in the bottle that does the trick).

Answer 4

Where Do Bubbles Come From

Answer 5

The glass provides a site for the CO2 to evaporate out of solution. Their is some spot of the glass that provides a good site for the carbonation to turn into gas.

Answer 6

The bubbles effect happens in all carbonated drinks but you just see it better in champagne. Oh-yes I must stress that champagne DOES NOT GET CARBONATED LIKE SODAS, it is bottled and fermentation continue to produce CO2 which is trapped in the liquid.

The CO2 forms bubbles on imperfections in the glass (usually) and if you leave it long enough, the "CO2 fuel" will run out and the bubbles will stop. The champagne will be "flat" and the tingling in the taste will be gone. Please drink it before it reach that stage - it just tastes better with the bubbles in.

Answer 7

The air bubbles are positive and commonly used. that's merely air escaping out of your vagina and each lady experiances it. As for the smell, that's an indication of an infection, notwithstanding if there isn't any discharge. So examine with your mom or well-known practitioner!

Answer 8

France

Answer 9

Pressure in the bottle forced gasses to liquid state,release of pressure allows them to return to gas...

Answer 10

You don't want to hear about carbonation? Then your question can't be answered..