![Mechanism Behind Champagne`s Flying Cork Revealed Mechanism Behind Champagne`s Flying Cork Revealed](https://www.medindia.net/afp/images/Lifestyle-champagne-gastronomy-drink-France-15156.jpg)
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