Mechanism Behind Champagne's Flying Cork Revealed

by Bidita Debnath on  December 26, 2013 at 1:21 PM Research News   - G J E 4
Just 5 percent of the total energy is required to make a cork of the champagne bottle fly across the room when opening a bottle, most of the energy is dissipated as the 'pop' sound, finds French scientists.
 Mechanism Behind Champagne's Flying Cork Revealed
Mechanism Behind Champagne's Flying Cork Revealed

Gerard Liger-Belair of the University of Reims Champagne-Ardenne and his team also found that the cork's speed and the amount of carbon dioxide released increase with temperature, the Age reported.

For research purposes, researchers opened bottles of bubbly at 4C, 12C and 18C, and studied the cloud of carbon dioxide released with high-speed infra-red imaging.

When the cork was popped at 4C, it is launched at just under 40km/h, while at 18C its velocity is almost 55km/h.

Liger-Belair added in the report that every year, the combination of warm bottles of champagne or sparkling wines with careless cork-removal technique results in serious eye injuries and even permanent vision loss.

The study is published in the Journal of Food Engineering.

Source: ANI

Post your Comments

Comments should be on the topic and should not be abusive. The editorial team reserves the right to review and moderate the comments posted on the site.
User Avatar
* Your comment can be maximum of 2500 characters
Notify me when reply is posted I agree to the terms and conditions

You May Also Like