Conclusion and acknowledgements

               Through this project we were able to understand the presence and action of the bubbles in champagne. Indeed, behind the sleek appearance of champagne, a complex phenomenon is occuring We observed the different stages in the life of a bubble; the nucleation, the ascent and finally the bursting phase.

              This subject was very interesting and informative for us from a cultural as well as a scientific approach. We studied the various forces on the Earth that affect the effervescence of champagne, which can also be observed in everyday life. This allowed us to discover a new facet of physics, in a theortical as well as practical way. The observations and conclusions herein this project can be observed daily provided that one has a bottle of champagne available! Long live champagne bubbles!

             Here, using the bibliography available and our own experiments, we were able to uncover the mysteries of champagne and of its bubbles.
Nevertheless, there are still unresolved enigmas concerning the effervescence of champagne. Indeed, the understanding of some mechanisms, such as the development of  champagne aromas, is still in its infancy. Scientists are presently doing research and new discoveries about the champagne are still being made. This wine has not yet revealed all its secrets …

 

Acknowledgments:

            We would  like to thank our referent teacher, M Le Bescond for putting us with us throughout our TPE and for patiently rereading our drafts; thanks to Mme Gondon for correcting our english TPE.

            We also want to thank Mme Lecorgnne for helping us to understand some physics laws and  Mme Garoche for having given us the idea of the high-speed camera experiment.

          

            Thanks to Gérard Liger-Belair, the global specialist of champagne bubbles, for sharing his knowledge with us through his book "Nouveau voyage au coeur d'une bulle de champagne" and through several email exchanges.  Thanks also to Cédric Voisin for unknowingly helping us by providing his champagne thesis on opensource.

            Finally, thank you to Dom Perignon, the first person to have promoted champagne as a fascinating and wonderful drink and without whom this TPE would never have been possible!