Role of Mixing Dynamics on Mass Convection-Diffusion in Sparkling Wines: A Laboratory Study

This study is based on the hypothesis that bubbles-induced vortex flows could enhance release of carbon dioxide (CO2) from a glass effervescent wine. To provide tangible evidence, we conducted series experiments, first which aimed to correlate filling height and bubble-induced flow dynamics with CO2 volume flux released vessel during tasting. The results obtained through micro-weighing PIV experiments showed correlation between height, mixing dynamics, amount at air/wine interface by several mechanisms (bubble burst, diffusion). In order hide role bubbles, proposed simple experimental device consisted in stirring wine (supersaturated dissolved gas) mechanically, while avoiding phenomenon nucleation. mechanical system allowed for controlling intensity convective movements liquid phase varying rotation frequency rod. this experiment have provided irrefutable evidence close link supersaturated gases mass convection-diffusion phenomenon.