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

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