During the millisecond after a cork is popped, the gases ejected supersonically from champagne bottles display striking similarities with patterns previously described in jetfighter and rocket plume exhausts. This new result from researchers at the Université de Reims Champagne-Ardenne led by Gérard Liger-Belair who imaged the jets expelled from the throat of bottlenecks could offer a clearer picture of the cork-popping process when champagnes and sparkling wines are uncorked. The work is reported in Science Advances.
Read the research paper: Under-expanded supersonic CO2 freezing jets during champagne cork popping. G. Liger-Belair; D. Cordier. Science Advances 10.1126/sciadv.aav5528
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