Planning The Best Adiabatic Expansion Makes Your Champagne Fizz Best

The pop of the champagne followed by the hissy fizz is the result of the reaction the carbon dioxide trapped inside shows. And this is dependent on temperature.

When the champagne bottle is stored at a certain temperature, then the gases come out in a certain way, and the fizz with the amount, sound, spread of the gases, all is a resultant of the temperature of the bottle and liquid.

How the effervescence is affected

 

Effervescence is experienced with the opening of a champagne bottle due to the rapid expansion called the adiabatic expansion. The pressurized gases inside the bottle gush out and release into the atmosphere with the popping out of the cork.

When the gases expand suddenly and rapidly, then the temperature of the gases falls. Due to the lowering of the temperature the air surrounding the also gets cool resulting in condensation of the moisture contained in the air.

The whitish grey colored fog which shows immediately on the opening of the bottle is a result of the condensed water micro-droplets forming around the CO2. And the shape or distinction of the foggy cloud of gases visible changes with the change in the bottle temperature.

The cooler bottle makes the best cloud

 

Experiments were conducted on champagne bottles stored at different temperatures to find out how the cloud formation on the fizz alters. Bottles stores at temperatures of 6, 12 and 20 degrees Celsius were opened, and the phenomenon was recorded in each case by slow video.

The pictures later revealed that the warmer bottle created a blue mist and this was the least spread out of the three bottles. The reason was that the warmer bottle could make a mist of crystallized ice which made the mist look bluish. But the coldest bottle made the best fog by spreading more and made full white fog. The 12-degree bottle was an average performer.

All these revealed that to create the best effect of effervescence while opening a champagne bottle, you should store this at a lower temperature. The colder the bottle and liquid within, the better would be the visible reaction and fizz.

Concluding notes

 

It’s the adiabatic expansion of the gases stored inside under high pressure, which made the pop sound, the fizz, and the smoky white fog, which makes the opening of a champagne bottle a special ceremony in itself.

The next time you open a champagne bottle and want to put up a nice show, make sure the bottle is cold enough.

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