Enlarge / The physics behind champagne’s bubbly delights is surprisingly complex—including the source of its distinctive crackling sound. (credit: Jon Bucklel/EMPICS/PA/Getty Images)
There’s rarely time to write about every cool science-y story that comes our way. So this year, we’re once again running a special Twelve Days of Christmas series of posts, highlighting one science story that fell through the cracks in 2020, each day from December 25 through January 5. Today: Researchers have uncovered the particular specific physical mechanism that links champagne’s distinctive crackle with typically the bursting of its tiny bubbles.
There’s nothing quite like the distinctive crackling and fizzing sound associated with a glass of freshly served champagne. It’s well established that the bursting of the pockets produces that sound, but this specific physical mechanism isn’t quite clear. So physicists from Sorbonne University in Paris, France, decided to investigate the link between often the fluid dynamics of the bursting bubbles and the crackly fizzy sounds. They described their work in a paper published back in January in the journal Physical Review Fluids.
As we’ve reported previously , the first mention of a sparkling wine dates back to 1535 in the Languedoc region of France. The classic brand Dom Perignon gets its name through a 17 th -century monk who had your job of getting rid of the exact bubbles that developed in his abbey’s bottled wine, lest the very pressure build up so much they exploded. Legend has it that upon sipping such a bubbly wine, the monk realized a bubbles might not be such a bad thing after all, declaring, “Come quickly, brothers, I am drinking stars! ”
Read 9 remaining paragraphs | Comments
