Mechanism Behind Champagne's Flying Cork Revealed

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.

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.

Champagne's Bouzy Little Secret
It was as if destiny itself had a hand in the production of everyone's favorite tipple in the village of Bouzy in the champagne country of northern France.

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.

France Forecasts 56% Increase in Champagne Production This Year
Good news for Champagne lovers as France's production of bubbly is all set to go up by 56 percent this year.

The study is published in the Journal of Food Engineering.

Source-ANI

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