The speed and passion of a bottle of champagne

  There are approximately 49 billion bubbles in a bottle of champagne, and a large number of bubbles have to burst out in an instant. What kind of scene is that?
  In the summer of 1966, French racing driver Joe Siffert won the 24-hour rally championship. Because he was too excited, when he came to the stage to accept the award, he exaggeratedly shook the champagne in his hand, and the cork bounced out with a “bang”. An interesting scene appeared: Champagne was sprayed everywhere, and the people who could not dodge were drenched into a soup, and the audience instantly exploded.
  Since then, Champagne has become famous. Champagne full of speed and passion fits the speed and passion of racing cars. Opening champagne at a celebration party has become a special occasion.
  When the bubble collapsed and the “melon-eating” crowd dispersed, scientists from France who studied sparkling wine fell into contemplation: Where does the explosive power of champagne come from? How fast does the cork fly out?
  So, scientists experimented with iced champagne. They imitated the racers and shook the champagne exaggeratedly, but unfortunately, the imaginary surprise scene did not appear. The champagne did not have a lot of foam and the speed was not fast enough.
  In frustration, the research team realized that they had overlooked an important detail: the champagne in the hands of the racers was at room temperature. So, does temperature affect the speed at which the cork pops up? Subsequent experiments confirmed the expert’s guess.
  In order to accurately observe the scene when the cork is pulled out, researchers at the University of Reims in France tried a variety of different champagne temperatures, plugged a cork on each bottle and took pictures. They focused on selecting champagne at 4°C to 18°C ​​and using gas analysis technology to calculate the air pressure in the bottle at different temperatures.
  The results show that when the champagne reaches 18°C, the air pressure accumulated in the bottle can reach 5 to 6 standard atmospheres, which is equivalent to applying a pressure of 5 kilograms per square centimeter of the glass bottle wall, which is amazing. If the pressure is high, the cork will pop out quickly; otherwise, it will be slow.
  Now the mystery is finally revealed: Champagne will produce a lot of carbon dioxide during the fermentation process, and the temperature causes the champagne to be shaken violently, and the carbon dioxide that was originally stable in the wine is released sharply.
  The usually quiet bubbles become impetuous under the influence of external forces. They are like grass planted in their hearts, ready to find poetry and far away at any time. The role of the cork is to be a faithful “gatekeeper” and the duty is to look after the home. When the pressure in the bottle continues to increase and the cork can no longer hold, the bubble is like an arrow from the string, and disappears in a while.
  Because the research team used a high-speed camera to shoot in slow motion, this allowed them to capture a rare detail, and thus discovered the famous “Mach ring.” The “Mach ring” is a cold water vapor shock wave, similar to the plume emitted by a jet engine. A small bottle of champagne caused a shock wave.
  In the images taken by the researchers, people can clearly see that the condensation process of water vapor will produce pleasant fog, either blue or white, which floats on the neck of the newly opened bottle. The color of the fog is determined by the temperature of the champagne: a bottle with a high temperature has a higher air pressure, which will produce larger crystals, forming a grayish-white fog; in a bottle with a low temperature, the gas freezes into crystals with a wavelength smaller than the visible light. It shows a blue mist.
  However, no matter what color the fog is, it will make people feel happy. Just as Su Shi used a poem to describe the joy when the oranges were peeled, “The fragrant mist Sundan is half broken”. After experiencing the speed and passion, everything returned to peace. At this time, the “fragrant mist” is even more fascinating, and it is naturally especially popular.