Uncorking champagne creates under-expanded supersonic carbon dioxide freezing jets

A trio of researchers from the University of Reims Champagne-Ardenne and the University of Rennes has found that when a champagne bottle is uncorked, the CO2 and water that is released creates under-expanded supersonic CO2 freezing jets. In their paper published in the journal Science Advances, Gérard Liger-Belair, Daniel Cordier and Robert Georges describe their study of what happens when a bottle of champagne is uncorked, and what they found.

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