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Bubbles appear when a carbonated drink is poured in a glass. Very stablebubble chains are clearly observed in champagne, showing an almost straightline from microscopic nucleation sites from which they are continuously formed.In some other drinks such as soda, such chains are not straight (not stable).Considering pair interactions for spherical clean bubbles, bubble chains shouldnot be stable which contradicts these observations. The aim of this work is toexplain the conditions for bubble chain stability. For this purpose,experiments and direct numerical simulation are conducted. The bubble size aswell as the level of interface contamination are varied, to match the range ofparameters in typical drinks. Both factors are shown to affect the bubble chainstability. The transition from stable to ustable behavior results from thereversal of the lift force, which is induced by the bubble wake. A criteriabased on the production of vorticity at the bubble surface is proposed toidentify the conditions of transition from stable to unstable bubble chains.Beyond carbonated drinks, understanding bubble clustering has impact in manytwo-phase problems of current importance.

The presence of surfactants controls the stability of bubble chains in carbonated drinks