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Mechanism Behind Champagne's Flying Cork Revealed

by Bidita Debnath on December 26, 2013 at 1:21 PM
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 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.

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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
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