Scientists uncork the physics of champagne

The energy that launches the cork of a champagne bottle across the room accounts for only five per cent of the total energy released while opening the bubbly, French scientists say.
The majority of the energy is dissipated as sound - the well known pop - as the carbon dioxide forces the cork out of the bottle's neck, researchers said.
The study showed that this ratio remains the same regardless of whether the champagne is served chilled or at room temperature, 'watoday.Com.Au' reported.
According to Gerard Liger-Belair of the University of Reims Champagne-Ardenne and his colleagues, the cork's speed, and the amount of carbon dioxide released, both increase with temperature.

Researchers opened bottles of champagne at different temperatures and used high-speed infra-red imaging to study the cloud of carbon dioxide released when the cork pops.
At 4 degrees Celsius, the cork is launched at just under 40km/h, while at 18 degrees Celsius its muzzle velocity is almost 55km/h, researchers said.
The results also show that warm champagne is a greater injury risk because the cork flies out at a higher velocity.
The study was published in the Journal of Food Engineering.