Champagne during New Year? What is actually happening now?What happens if you pop a bottle of champagne with a bang?
We tried a CFD analysis using FloEFD to find out and came to surprising results. The temperature of the gas above the champagne is reduced by more than 100 °C during uncorking and it comes out of the bottle with supersonic velocity (up to Mach 2.6).
During the uncorking, the gas between the champagne and the cork escaped. This CO2 gas is initially under pressure. This CO2 came into the bottle through the fermentation process, in which yeast converts the sugars into CO2 and ethanol. Unlike normal wine, champagne undergoes a second fermentation process in the bottle (the prise de mousse), so the CO2 stays in the bottle until the cork goes off and there is a considerable overpressure.
In the animation you can see the temperature development during the decorking process. It can clearly be seen here that it drops sharply when the gas leaves the bottle. More than 100 °C below zero!
After these findings, we did a search on the internet and found an interesting article