This was an extreme pleasure to watch. I am not talking about the content. Choice of music, shots, lights, everything was beautiful. I couldn't see any new uploads from you, or any trace of other channels where you produce things. I sincerely hope you are doing good after 11 years.
Thanks! Honored to see someone watching all these years later. I'm doing good---these days I produce for my students, which is rewarding in a different way. Maybe one day I'll get back to youtube
I had never noticed that the legs could run up, as well as down. It might be time to see this for myself by pouring a few glasses of wine, you know, FOR SCIENCE!
So cool! I drink wine every day at home (Argentine wine is really good and cheap so why not?). This is very interesting, I'm going to take a closer look at my glass tonight
I observed this one of these days in a glass of whisky. I was fun to just keep watching those drops form and fall. I immediately remembered this video, and came back to watch it again.
Outstanding! Wine trainers and educators will savor this one. The explanations and analogies are clear and precise. Thank you for the terrific time-lapse footage!
Except for the fact that this was very interesting, the video was really nice and I love how it almost sound like you speaking through a phone, I was surprised of how soothing it sounds.
Great video, didn't even know wine did that. And you explained it really well. Also, Emancipator is a great artist, hearing that was a surprise. Song is "Wolf Drawn", for those wondering.
This is a fantastic explanation. I was a Physics teacher for many years and sometimes used this example when discussing surface tension. I just wish I had been able to explain it as well as you. Thanks for this great post.
Dude, great video. I forwarded to a High School teacher looking to inspire her students. She is thrilled. Keep doing what you feel passion to do! Roberto
Nice piece. I once had a supposed wine expert solemnly inform me that the legs were simply glycerine, and I demurred a bit and suggested that at least there was some interaction with the alcohol.
Very interesting, cool, and aesthetically pleasing. The visual effects of the time lapse photography made me think of geese drinking water from a pond. Nice execution!
Beautiful. Where does the energy for the water to move the pepper come from? I understand the concept of surface tension but energy has to come from somewhere. Would it be heat-based and thus the water cools when you add detergent?
Sometimes gradients can provide the potential energy to initiate motion. Think of salt fingers - the gradient in salinity provides the potential energy that is converted into the motion of the water. I suspect the energy balance of the Marangoni effect can be explained in a similar way.
Don't think the alcohol along the vertical edge would evaporate faster than on the horizontal surface (unless there was a temp difference), but the relative percentage would change faster in the local environment due to restricted diffusion from less underlying volume. Otherwise great explanation, thanks!
This very interesting. But I think there may be some confusion about "legs". Traditionally, legs are much higher on the sides of the glass and are influenced by several things, including the amount glycerol. Normally a sign of the quality of grapes, extraction, etc. Also called, "Archi Romani" or Roman Arches in the wine world
Could you use this principle to create what looks like constantly flowing rain on a small fake window? It might be a neat little decoration or experiment to create.
Just out of curiosity, how high up can the "tears" go? Is it something that it is consistent regardless of the alcohol level? Or does it mean that the highest alcohol level of the wine the higher the tears will go? Agree?
Sorta, the effect increases with stronger alcoholic drinks, I haven’t tested it on a drink like poitin or other 50+% spirits, but the effect is supposed to be more extreme as proof increases
Very interesting. I've wondered about this before and figured it had something to do with the interactions of water and alcohol, but I wasn't sure how it all fit together. Great video.
When I was at Fort Campbell I used to o to the Beachhaven Winery a lot - they explained these "legs " had something to do with the sugar content and were different for whites and reds. Sounds like time to do some tasty research!
Thanks for the great explanation! Any idea why in a glass of milk there is a narrow clear band between the film left on the walls of the glass and the milk left on the bottom?
as a drop fall and it gets thinner, does surface tension work to pull the drop back up the cup? It appears like some drops fall but are pulled up like a yo-yo before they reach the main body of wine. Also, is this a spontaneous effect? that is, do you have to swirl the wine glass for this to happen, or if you just left a glass of wine untouched, would the tears of wine occur eventually?
Dan, thank you very much. Very nicely done. Could you do a follow-up video to compare the differences between this phenomenon in wine versus other drinks, such as beer, sake, vodka, etc. ?
so, i'm guessing, if there is enough difference surface tension between water and alcohol, in moon, there is a chance that wine will form longer tears.
Yes, if you were to have a glass that didn't have such steep sides and had lower gravity, or were in free-fall("Zero gravity") the drops would likely for much larger and appear further up the side of the glass.
Great video! What I would like to know is why the legs of different wines have different lengths. Some wine has very long legs while some are very short. I was told once that it was due to alcohol content. Would that mean that the difference in surface tension is greater and has more power to pull higher?
Thanks! I'm equally as curious about how the tears differ from wine to wine.. From what I've seen, the initial length of the tears depends on how high up the glass you swirl the wine; then the length decreases to zero over a time that varies from wine to wine. I would guess the time would be shorter for wines with less alcohol, since, like you say, they have smaller gradients in surface tension and thus less potential energy. That would mean that wines with more alcohol would typically be showing longer tears. Hard to say for sure though. I've been meaning to do some experiments that look at the length, width, and frequency of the tears for different wines - I'll be sure to let you know if I come up with any conclusions.
Thanks! I'm equally as curious about how the tears differ from wine to wine.. From what I've seen, the initial length of the tears depends on how high up the glass you swirl the wine; then the length decreases to zero over a time that varies from wine to wine. I would guess the time would be shorter for wines with less alcohol, since, like you say, they have smaller gradients in surface tension and thus less potential energy. That would mean that wines with more alcohol would typically be showing longer tears. Hard to say for sure though. I've been meaning to do some experiments that look at the length, width, and frequency of the tears for different wines - I'll be sure to let you know if I come up with any conclusions.
***** I received a comment in a seminar yesterday, there is a measurement value for surface tension. Would it be possible to apply that value to different types of wine? As a beginning for your library, perhaps very sweet wines (Sauternes, Icewine, late harvest) with lower alcohol vs high glycol; high alcohol wines (CA Zinfandel) with lower glycol; and a middle of the road (12% wine like Pinot Gris) where sweetness and alcohol are balanced. Perhaps something for a future paper? The video is great for explaining to wine students, Thanks!
WyneFool Yes we should measure the surface tension and also the density and viscosity. A first step will be to measure these values for a variety of wines. The wines you mention sound like a good place to start - thanks for the tips!
SUBJECTIVE OBSERVATION ATTEMPTING TO MAKE AN OBJECTIVE STATEMENT says..... alcohol vapors lift the thin-liquid-film up the walls of the wine glass as they move out from the liquid and into the gaseous. The thin film of rolling liquid "legs" in the video played at x12 speed reminded me of the way rain forms "legs" and rolls across a windshield while driving. Is surface tension the same thing as force from an unseen entity (wind/vapors) acting on a visible object or are these two distinct phenomenon with the same physical appearance?
Nice video, I never realised this was happening, let alone knowing how it happened. But I am left with one question: Why doesn't this happen with all alcoholic drinks? (I'm not seeing any tears or legs in the glass of beer I'm drinking) Aren't they all mostly a mixture of alcohol and water? And if that's all there is to it, as this video suggests, all alcoholic drinks should 'cry'...
This was great! I use it in teaching about wine all the time. Now lets do one that defines what thicker, more frequent VS thinner less frequent might indicate and tell you about a wine before you taste it. :)
Good question. I haven't seen any careful studies, but presumably there are no tears with 0% and 100% alcohol, so there must be some intermediate concentration that maximizes tear formation.
Like he said, the surface tension of the water and Alcohol is what drives the motion. As for generating electricity it looks to be such a small effect that the amount would be negligible.
I'm pretty sure the author of the video got drunk at least once during the making of this wonderful video :P Thanks for the information :) (I'll definitely see this in a future James Bond movie)
I'm a physician so i knew this already (alveolar surfactant in lungs... etc)... but was hoping it had somethin to do with wine quality coz mine is crying a little too much (and I myself have paid a little too much for it)... Just sayin... Great video anyway, thank you :).
This was an extreme pleasure to watch. I am not talking about the content. Choice of music, shots, lights, everything was beautiful. I couldn't see any new uploads from you, or any trace of other channels where you produce things. I sincerely hope you are doing good after 11 years.
Thanks! Honored to see someone watching all these years later. I'm doing good---these days I produce for my students, which is rewarding in a different way. Maybe one day I'll get back to youtube
@@Danbquinn Glad to hear that! I hope to see new videos from you in the future.
Great video. I watched it to the very end.
'Cause it's blood of grapes.
I had never noticed that the legs could run up, as well as down. It might be time to see this for myself by pouring a few glasses of wine, you know, FOR SCIENCE!
Phenomenal. I love this.
So cool! I drink wine every day at home (Argentine wine is really good and cheap so why not?). This is very interesting, I'm going to take a closer look at my glass tonight
Great video and explanation. The animations explained the theory very well. Also love the music. Thank you!
I observed this one of these days in a glass of whisky. I was fun to just keep watching those drops form and fall. I immediately remembered this video, and came back to watch it again.
Glad to hear it was worth a re-watch. I've seen these in whisky also and have always wondered if the dynamics are any different.
Outstanding! Wine trainers and educators will savor this one. The explanations and analogies are clear and precise. Thank you for the terrific time-lapse footage!
Great, thorough, easy to comprehend explanation and excellent videography. Well done!
Except for the fact that this was very interesting, the video was really nice and I love how it almost sound like you speaking through a phone, I was surprised of how soothing it sounds.
Thanks Dan! Possibly the only clear and simple demonstration of the Gibbs Marangoni on the internet...Cheers!
Great video, didn't even know wine did that. And you explained it really well.
Also, Emancipator is a great artist, hearing that was a surprise. Song is "Wolf Drawn", for those wondering.
Dan, you rock. I cannot wait to share my newfound knowledge on my wine tours. Thank you.
Thanks Christina Ernst - enjoy the wine tours, and thanks for spreading the word.
Very good explanation! The comparison between the people on the escalator and the wine was perfect!
This is a fantastic explanation. I was a Physics teacher for many years and sometimes used this example when discussing surface tension. I just wish I had been able to explain it as well as you. Thanks for this great post.
Thanks Tony Suffolk - that means a lot coming from a veteran teacher. Glad to hear other people are using this great example.
Great job that was one of clearest explanations I have ever heard for legs in wine, please do one explaining tannins
Dude, great video. I forwarded to a High School teacher looking to inspire her students. She is thrilled. Keep doing what you feel passion to do!
Roberto
Well done. A terrific science explanation for the average wine consumer. Very entertaining and informative. Bravo!
I love a simple yet awesome explanation!
Nice piece. I once had a supposed wine expert solemnly inform me that the legs were simply glycerine, and I demurred a bit and suggested that at least there was some interaction with the alcohol.
Very interesting, cool, and aesthetically pleasing. The visual effects of the time lapse photography made me think of geese drinking water from a pond. Nice execution!
Finally, tears explained, simply and clearly! Good job
That's fascinating. Well presented too, and with beautiful timelapses.
Best thing I saw all week on youtube. Thanks for sharing!
Great use of time lapse, gorgeously shot with a lovely subject matter (if we say so ourselves)!
Beautiful. Where does the energy for the water to move the pepper come from? I understand the concept of surface tension but energy has to come from somewhere. Would it be heat-based and thus the water cools when you add detergent?
Sometimes gradients can provide the potential energy to initiate motion. Think of salt fingers - the gradient in salinity provides the potential energy that is converted into the motion of the water. I suspect the energy balance of the Marangoni effect can be explained in a similar way.
Great info, great music, very interesting. Thank you.
the best explanation that I have seen about the issue.
@Dan Quinn or whoever made this video: this is superbly good, you must keep making educational TH-cam videos for the sake of humanity.
It makes me watch over and over again. (great music too) Thanks for sharing.
Nice vid. Great atmosphere.
Your voice sounds like its coming from outer space (through mission control). Adds to the atmosphere.
Great video! I'd never noticed this before and found your explanation to be easy to understand and fascinating! Thanks!
Great filming and explanation, thank you
I've always been told that you could get a reasonable idea of the alcoholic content of a wine by observing how quickly the tears move: now I know why!
Don't think the alcohol along the vertical edge would evaporate faster than on the horizontal surface (unless there was a temp difference), but the relative percentage would change faster in the local environment due to restricted diffusion from less underlying volume. Otherwise great explanation, thanks!
This was fascinating and most entertaining! Thanks for enlightening us about the legs of wine.
This very interesting. But I think there may be some confusion about "legs". Traditionally, legs are much higher on the sides of the glass and are influenced by several things, including the amount glycerol. Normally a sign of the quality of grapes, extraction, etc. Also called, "Archi Romani" or Roman Arches in the wine world
Could you use this principle to create what looks like constantly flowing rain on a small fake window? It might be a neat little decoration or experiment to create.
That might depend on the angling on the inside of the window, might be hard to find non-parallel glass sheets...
Very interesting, and your explanation made a lot of sense.
Why does it look like the drops falling stops just short of hitting the surface?
A cogent and fantastic explanation of what is perceived as a mysterious event. Well done. Natalie Berkowitz
Great video. Explains it well. Could do without the music though much louder than the narration.
This video was amazing, will you make more?
Well done! That was very clear and concise.
informative, yet beautiful video! and the music!
Just out of curiosity, how high up can the "tears" go? Is it something that it is consistent regardless of the alcohol level? Or does it mean that the highest alcohol level of the wine the higher the tears will go? Agree?
Sorta, the effect increases with stronger alcoholic drinks, I haven’t tested it on a drink like poitin or other 50+% spirits, but the effect is supposed to be more extreme as proof increases
This channel needs to come back.
Very interesting. I've wondered about this before and figured it had something to do with the interactions of water and alcohol, but I wasn't sure how it all fit together. Great video.
Legs of wine explained brilliantly
When I was at Fort Campbell I used to o to the Beachhaven Winery a lot - they explained these "legs " had something to do with the sugar content and were different for whites and reds. Sounds like time to do some tasty research!
Thanks for the great explanation!
Any idea why in a glass of milk there is a narrow clear band between the film left on the walls of the glass and the milk left on the bottom?
This video is the perfect combination of science and art! Well done!
good clip man, keep up the good work.
Good explanation. Enjoyed the wine dance!
Best explanation I have found for this!
as a drop fall and it gets thinner, does surface tension work to pull the drop back up the cup? It appears like some drops fall but are pulled up like a yo-yo before they reach the main body of wine.
Also, is this a spontaneous effect? that is, do you have to swirl the wine glass for this to happen, or if you just left a glass of wine untouched, would the tears of wine occur eventually?
Good choice of music.
Why does the wine continually get pulled up again? Is it due to a higher concentration of water which increases the surface tension at the ring?
This is so well explained! well done!!!
Before this video I never knew wine had legs or tears, now I can say I've learned something new today.
"So the obvious question is, 'What the hell is going on here?'"
Brilliant. I little humour can go a long way in teaching.
so if you leave a glass of wine out for long enough, the crying would stop right?
Fascinating! I loved this video and h hope you make more like it.
Dan, thank you very much. Very nicely done. Could you do a follow-up video to compare the differences between this phenomenon in wine versus other drinks, such as beer, sake, vodka, etc. ?
the elevator-wall analogy was just great!
Anyone know the name of the composition at the end of the video? If you have it playing in multiple windows, it sounds super cool
Wolf Drawn - Emancipator
Thanks!
so, i'm guessing, if there is enough difference surface tension between water and alcohol, in moon, there is a chance that wine will form longer tears.
Yes, if you were to have a glass that didn't have such steep sides and had lower gravity, or were in free-fall("Zero gravity") the drops would likely for much larger and appear further up the side of the glass.
isnt it just evaporation and condensation on the wall of the glass?
Awesome vid. But not all wines get these tears. Why do some (often cheap) wines not have these legs?
Great video! What I would like to know is why the legs of different wines have different lengths. Some wine has very long legs while some are very short. I was told once that it was due to alcohol content. Would that mean that the difference in surface tension is greater and has more power to pull higher?
Thanks! I'm equally as curious about how the tears differ from wine to wine.. From what I've seen, the initial length of the tears depends on how high up the glass you swirl the wine; then the length decreases to zero over a time that varies from wine to wine. I would guess the time would be shorter for wines with less alcohol, since, like you say, they have smaller gradients in surface tension and thus less potential energy. That would mean that wines with more alcohol would typically be showing longer tears. Hard to say for sure though. I've been meaning to do some experiments that look at the length, width, and frequency of the tears for different wines - I'll be sure to let you know if I come up with any conclusions.
Thanks! I'm equally as curious about how the tears differ from wine to wine.. From what I've seen, the initial length of the tears depends on how high up the glass you swirl the wine; then the length decreases to zero over a time that varies from wine to wine. I would guess the time would be shorter for wines with less alcohol, since, like you say, they have smaller gradients in surface tension and thus less potential energy. That would mean that wines with more alcohol would typically be showing longer tears. Hard to say for sure though. I've been meaning to do some experiments that look at the length, width, and frequency of the tears for different wines - I'll be sure to let you know if I come up with any conclusions.
*****
I received a comment in a seminar yesterday, there is a measurement value for surface tension. Would it be possible to apply that value to different types of wine? As a beginning for your library, perhaps very sweet wines (Sauternes, Icewine, late harvest) with lower alcohol vs high glycol; high alcohol wines (CA Zinfandel) with lower glycol; and a middle of the road (12% wine like Pinot Gris) where sweetness and alcohol are balanced. Perhaps something for a future paper? The video is great for explaining to wine students, Thanks!
WyneFool Yes we should measure the surface tension and also the density and viscosity. A first step will be to measure these values for a variety of wines. The wines you mention sound like a good place to start - thanks for the tips!
cool vid.. made even better with the emancipator track in the background..
SUBJECTIVE OBSERVATION ATTEMPTING TO MAKE AN OBJECTIVE STATEMENT says..... alcohol vapors lift the thin-liquid-film up the walls of the wine glass as they move out from the liquid and into the gaseous. The thin film of rolling liquid "legs" in the video played at x12 speed reminded me of the way rain forms "legs" and rolls across a windshield while driving. Is surface tension the same thing as force from an unseen entity (wind/vapors) acting on a visible object or are these two distinct phenomenon with the same physical appearance?
Thanks! I didn't know that. Was very informative and entertaining :)
Excellent video, thank you
So does sugar content of wine change the 'legginess' of this process? It seems like some wines have better legs than others, so to speak.
Great explanation
Nice video, I never realised this was happening, let alone knowing how it happened. But I am left with one question: Why doesn't this happen with all alcoholic drinks? (I'm not seeing any tears or legs in the glass of beer I'm drinking) Aren't they all mostly a mixture of alcohol and water? And if that's all there is to it, as this video suggests, all alcoholic drinks should 'cry'...
This video is extremely well thought out and executed.
Does that mean that eventually vine is gonna become just water?
This was great! I use it in teaching about wine all the time. Now lets do one that defines what thicker, more frequent VS thinner less frequent might indicate and tell you about a wine before you taste it. :)
Agreed! Doing that study and making another video is on my bucket list
How would this change if the percentage of alcohol increases?
Good question. I haven't seen any careful studies, but presumably there are no tears with 0% and 100% alcohol, so there must be some intermediate concentration that maximizes tear formation.
Awesome video!
Keep the neurons spinning because that was mind blowing!
great explanation!
I love it!
So if you leave a glass of wine long enough on the table, the alcohol will eventually evaporate?
Fascinating! What a cool video.
Good Video, But why the drops form in some wines, not in all? Maybe the is the content of alcohol or the type of grapes.
Does that happen to any alcoholic drink then ?
that pepper thing was crazy!!!
nice display!
Why do the "tears" seem not to touch the wine as they drip down?
And... What drives this motion? Can you make electricity from it?
Like he said, the surface tension of the water and Alcohol is what drives the motion. As for generating electricity it looks to be such a small effect that the amount would be negligible.
Does osmotic pressure take place in the process too?
so it's like the wine telling you "quick, drink me up or else all the alcohol is gone!!!"?
Great explanation :) thank you!
I'm pretty sure the author of the video got drunk at least once during the making of this wonderful video :P Thanks for the information :) (I'll definitely see this in a future James Bond movie)
I like the serial killer voice used to narrate this. I feel I learn better when I'm in fear for my life.
What is the song at the end called?
This was a slay.
Thank you, great video!
Beautiful video, thank you for making it
so then i assume this would happen to any mixture with two fluids having different surface tensions. (excluding anything with surfactants in it)
No, one must evaporate more easily than the other. So e.g. water with detergent won't work that well.
Curixq i said excluding anything with surfactants, that includes detergents and soaps. i know it won't work with water and detergent.
I'm a physician so i knew this already (alveolar surfactant in lungs... etc)... but was hoping it had somethin to do with wine quality coz mine is crying a little too much (and I myself have paid a little too much for it)... Just sayin... Great video anyway, thank you :).
What other drinks do this?
Hey, did you want to learn something new today? Then check this out!
Great video!