Champagne Bubbles Simulator (2D)

Glass Controls

CO2 saturation 60%

Wine temperature 8°C

Bubbles forming on scratch sites in the glass wall…

Live Readout

Active bubbles

Spawn rate

0/s

Avg rise speed

0.0

Nucleation sites

How it works

Champagne is bottled under pressure with dissolved CO2 far beyond what the liquid can hold at atmospheric pressure — once poured, that gas is supersaturated and wants to escape. It can't nucleate a bubble in the open liquid (the energy cost is too high), so it collects instead at microscopic scratches and cellulose fibres on the glass wall, which act as ready-made nucleation sites.

At each site, CO2 diffuses in and a bubble grows until buoyancy pulls it free, leaving the site to start a new one — producing the steady vertical bubble trains seen in a real flute. Higher CO2 saturation raises how much gas is available to diffuse in, so both the birth rate and the number of active streams increase.

As a bubble rises it keeps absorbing dissolved CO2 through its surface, so it grows continuously, and a bigger bubble is also more buoyant, so it accelerates on the way up — this simulator scales both growth and rise-acceleration with wine temperature, since warmer wine holds less dissolved gas and releases it faster.

Bubbles Champagne Glass