Researchers at Brown University and University of Toulouse in France just uncovered an explanation for why Champagne bubbles rise in such a distinct way, according to a Brown press release. The researchers’ findings were published in a study in the academic journal Physical Review Fluids on May 3.
For context, while carbonated bubbles in beer or soda often move to the side and rise in groups, Champagne bubbles rise in a single-file vertical line when poured into a flute. This known anomaly led researchers to look into why this happens. The answer? Physics.
