It turns out that the surfactants found in wine play an important role here. For the study, the scientists created an experimental model by filling a transparent container with liquid and pumping the gas through a needle at the bottom of the container.
In this way, they were able to form different chains of balloons and examine their stability. Chains are considered fixed, similar to champagne, when bubbles move up quickly and consistently.
By adding this substance or changing the size of the bubbles, the researchers found that these substances stabilized the movement of the bubbles in the solution.
Champagne and other sparkling wines contain protein molecules that act like soapy solutions, reducing the tension between the liquid and gas bubbles, providing a gentle rise.
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