A synchronized particle image velocimetry and infrared thermography technique applied to convective mass transfer in champagne glasses

In champagne glasses, it was recently suggested that ascending bubble-driven flow patterns should be involved in the release of gaseous carbon dioxide (CO2) and volatile organic compounds. A key assumption was that the higher the velocity of the upward bubble-driven flow patterns in the liquid phase, the higher the volume fluxes of gaseous CO2 desorbing from the supersaturated liquid phase. In the present work, simultaneous monitoring of bubble-driven flow patterns within champagne glasses and gaseous CO2 escaping above the champagne surface was performed, through particle image velocimetry and infrared thermography techniques. Two quite emblematic types of champagne drinking vessels were investigated, namely a long-stemmed flute and a wide coupe. The synchronized use of both techniques proved that the cloud of gaseous CO2 escaping above champagne glasses strongly depends on the mixing flow patterns found in the liquid phase below.