The phenomenon called tears of wine is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets continuously form and drop back into the wine. It is most readily observed in a wine which has a high alcohol content. It is also referred to as wine legs, fingers, curtains, church windows, or feet.
The effect is a consequence of the fact that alcohol has a lower surface tension than water. If alcohol is mixed with water inhomogeneously, a region with a lower concentration of alcohol will pull on the surrounding fluid more strongly than a region with a higher alcohol concentration. The result is that the liquid tends to flow away from regions with higher alcohol concentration. This can be easily and strikingly demonstrated by spreading a thin film of water on a smooth surface and then allowing a drop of alcohol to fall on the center of the film. The liquid will rush out of the region where the drop of alcohol fell.
Wine is mostly a mixture of alcohol and water, with dissolved sugars, acids, colourants and flavourants. Where the surface of the wine meets the side of the glass, capillary action makes the liquid climb the side of the glass. As it does so, both alcohol and water evaporate from the rising film, but the alcohol evaporates faster, due to its higher vapor pressure. The resulting decrease in the concentration of alcohol causes the surface tension of the liquid to increase, and this causes more liquid to be drawn up from the bulk of the wine, which has a lower surface tension because of its higher alcohol content. The wine moves up the side of the glass and forms droplets that fall back under their own weight.
The phenomenon was first correctly explained by physicist James Thomson, [1] the elder brother of Lord Kelvin, in 1855. It is an instance of what is today called the Marangoni effect [2] (or the Gibbs-Marangoni effect): the flow of liquid caused by surface tension gradients.
The evaporation of alcohol also creates a temperature variation along the film of wine due to evaporative cooling. Since surface tension increases with decreasing temperature, this leads to an enhancement of the Marangoni effect that, until recently, [3] had been overlooked.
The effect can be used to move water droplets around in technical applications. [4]
It is sometimes claimed incorrectly that wine with "lots of legs" is sweeter or of a better quality. [5] In fact the intensity of this phenomenon depends only on alcohol content, and it can be eliminated completely by covering the wine glass (which stops the evaporation of the alcohol). British physicist C. V. Boys argues [6] that the biblical injunction, "Look not thou upon the wine when it is red, when it giveth his colour in the cup, when it moveth itself aright", (Proverbs 23:31) refers to this effect. Since the "tears of wine" are most noticeable in wine which has a high alcohol content, the author may be suggesting this as a way to identify wines that should be avoided in the interest of sobriety.
In 2019 a paper indicated that shock-wave dynamics may play a part in the phenomenon. [7]
Other fluid phenomena that arise in alcohol-water mixtures are beading and viscimetry . These are more pronounced in liquor than in wine, and both phenomena are more pronounced in stronger liquor.
Beading refers to the formation of stable bubbles when liquor is shaken. This occurs only in liquor that contains more than 46% alcohol. It is an example of the Marangoni effect. Shaking a whisky bottle to form bubbles is referred to as “beating [beading] the whisky”.
Viscimetry is the formation of whorls when water is added to a high-alcohol mixture.
Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products ; this may involve chemical changes such as destructive distillation or cracking. Distillation may result in essentially complete separation, or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled beverages, is a distillery. Distillation includes the following applications:
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidity affects rate of evaporation of water. When the molecules of the liquid collide, they transfer energy to each other based on how they collide. When a molecule near the surface absorbs enough energy to overcome the vapor pressure, it will escape and enter the surrounding air as a gas. When evaporation occurs, the energy removed from the vaporized liquid will reduce the temperature of the liquid, resulting in evaporative cooling.
A drop or droplet is a small column of liquid, bounded completely or almost completely by free surfaces. A drop may form when liquid accumulates at the lower end of a tube or other surface boundary, producing a hanging drop called a pendant drop. Drops may also be formed by the condensation of a vapor or by atomization of a larger mass of solid. Water vapor will condense into droplets depending on the temperature. The temperature at which droplets form is called the dew point.
Cumulus clouds are clouds that have flat bases and are often described as puffy, cotton-like, or fluffy in appearance. Their name derives from the Latin cumulus, meaning "heap" or "pile". Cumulus clouds are low-level clouds, generally less than 2,000 m (6,600 ft) in altitude unless they are the more vertical cumulus congestus form. Cumulus clouds may appear by themselves, in lines, or in clusters.
The Leidenfrost effect is a physical phenomenon in which a liquid, close to a surface that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it. The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in A Tract About Some Qualities of Common Water.
Surface tension is the tendency of liquid surfaces at rest to shrink into the minimum surface area possible. Surface tension is what allows objects with a higher density than water such as razor blades and insects to float on a water surface without becoming even partly submerged.
Foams are materials formed by trapping pockets of gas in a liquid or solid.
Soap films are thin layers of liquid surrounded by air. For example, if two soap bubbles come into contact, they merge and a thin film is created in between. Thus, foams are composed of a network of films connected by Plateau borders. Soap films can be used as model systems for minimal surfaces, which are widely used in mathematics.
Alcohol by volume is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL of solution at 20 °C (68 °F). The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C (68 °F), which is 0.78945 g/ml. The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures.
A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis. Traditionally constructed from copper, pot stills are made in a range of shapes and sizes depending on the quantity and style of spirit desired.
Arak or araq is a distilled Levantine spirit of the anise drinks family. It is translucent and unsweetened.
The Marangoni effect is the mass transfer along an interface between two phases due to a gradient of the surface tension. In the case of temperature dependence, this phenomenon may be called thermo-capillary convection.
In physics, a "coffee ring" is a pattern left by a puddle of particle-laden liquid after it evaporates. The phenomenon is named for the characteristic ring-like deposit along the perimeter of a spill of coffee. It is also commonly seen after spilling red wine. The mechanism behind the formation of these and similar rings is known as the coffee ring effect or in some instances, the coffee stain effect, or simply ring stain.
In fluid mechanics, multiphase flow is the simultaneous flow of materials with two or more thermodynamic phases. Virtually all processing technologies from cavitating pumps and turbines to paper-making and the construction of plastics involve some form of multiphase flow. It is also prevalent in many natural phenomena.
An evaporator is a device used to turn the liquid form of a chemical substance, such as water, into a vapor.
A flaming drink is a cocktail or other mixed drink that contains flammable, high-proof alcohol, which is ignited before consumption. The alcohol may be an integral part of the drink, or it may be floated as a thin layer across the top of the drink. The flames are mostly for dramatic flair. However, in combination with certain ingredients, the flavor of the drink is altered. Some flavors are enhanced, and the process may impart a toasted flavor to some drinks.
A spray nozzle or atomizer is a device that facilitates the dispersion of a liquid by the formation of a spray. The production of a spray requires the fragmentation of liquid structures, such as liquid sheets or ligaments, into droplets, often by using kinetic energy to overcome the cost of creating additional surface area. A wide variety of spray nozzles exist, that make use of one or multiple liquid breakup mechanisms, which can be divided into three categories: liquid sheet breakup, jets and capillary waves. Spray nozzles are of great importance for many applications, where the spray nozzle is designed to have the right spray characteristics.
The Marangoni number (Ma) is, as usually defined, the dimensionless number that compares the rate of transport due to Marangoni flows, with the rate of transport of diffusion. The Marangoni effect is flow of a liquid due to gradients in the surface tension of the liquid. Diffusion is of whatever is creating the gradient in the surface tension. Thus as the Marangoni number compares flow and diffusion timescales it is a type of Péclet number.
Circulation evaporators are a type of evaporating unit designed to separate mixtures unable to be evaporated by a conventional evaporating unit. Circulation evaporation incorporates the use of both heat exchangers and flash separation units in conjunction with circulation of the solvent in order to remove liquid mixtures without conventional boiling. There are two types of Circulation Evaporation; Natural Circulation Evaporators and Forced Circulation Evaporators, both of which are still currently used in industry today, although forced Circulation systems, which have a circulation pump as opposed to natural systems with no driving force, have a much wider range of appropriate uses.
Liquid marbles are non-stick droplets wrapped by micro- or nano-metrically scaled hydrophobic, colloidal particles ; representing a platform for a diversity of chemical and biological applications. Liquid marbles are also found naturally; aphids convert honeydew droplets into marbles. A variety of non-organic and organic liquids may be converted into liquid marbles. Liquid marbles demonstrate elastic properties and do not coalesce when bounced or pressed lightly. Liquid marbles demonstrate a potential as micro-reactors, micro-containers for growing micro-organisms and cells, micro-fluidics devices, and have even been used in unconventional computing. Liquid marbles remain stable on solid and liquid surfaces. Statics and dynamics of rolling and bouncing of liquid marbles were reported. Liquid marbles coated with poly-disperse and mono-disperse particles have been reported. Liquid marbles are not hermetically coated by solid particles but connected to the gaseous phase. Kinetics of the evaporation of liquid marbles has been investigated.