Bubbles determine the amount of alcohol in Mezcal

TL;DR

This study investigates the factors influencing bubble stability in Mezcal, revealing that fluid properties and surfactants affect bubble lifetime, which peaks at a specific Bond number, providing insights into artisanal testing and other scientific fields.

Contribution

The paper combines experiments and simulations to elucidate the mechanisms behind bubble lifetime in Mezcal, linking fluid dynamics with artisanal alcohol testing methods.

Findings

Bubble lifetime depends on fluid properties and surfactants.

Maximum bubble stability occurs at a Bond number of about 1.

Results have implications for oceanic foam, bio-foams, and magma flows.

Abstract

Mezcal is a traditional alcoholic Mexican spirit distilled from fermented agave juices that has been produced for centuries. Its preparation and testing involves an artisanal method to determine the alcohol content based on pouring a stream of the liquid into a small vessel: if the alcohol content is correct, stable bubbles, known as pearls, form at the surface and remain floating for some time. It has been hypothesized that an increase in bubble lifetime results from a decrease in surface tension due to added surfactants. However, the precise mechanism for extended lifetime remains unexplained. By conducting experiments and numerical simulations, we studied the extended lifetime of pearls. It was found that both changes in fluid properties (resulting from mixing ethanol and water) and the presence of surfactants are needed to observe pearls with a long lifetime. Moreover, we found that the dimensionless lifetime of a bubble first increases with the Bond number, until reaching a maximum at $Bo\approx 1$, and then continuously decreases. Our findings on bubble stability in Mezcal not only explain the effectiveness of the artisanal method, but it also provides insight to other fields where floating bubbles are relevant such as in oceanic foam, bio-foams, froth flotation and magma flows.