NYC - Bubbles

[phil.lukeman]

Some Science should get you hyped for fizz!

The (partial) physics & chemistry of a champagne bottle opening and a surprising color change

https://www.nature.com/articles/s41598-017-10702-6 (open access article) Abstract Cork popping from clear transparent bottles of champagne stored at different temperatures (namely, 6, 12, and 20 °C) was filmed through high-speed video imaging in the visible light spectrum. During the cork popping process, a plume mainly composed of gaseous CO2 with traces of water vapour freely expands out of the bottleneck through ambient air. Most interestingly, for the bottles stored at 20 °C, the characte…