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The Science of Why Champagne Pops

The American Chemical Society takes a look at the science of champagne

smithsonian.com

As satisfying as a loud pop of a champagne bottle can be, opening one is always a little nerve-wracking—this cork may be the one that launches across the room and directly into some object both valuable and very fragile. But why is Champagne to dangerous to open? Why is Champagne, unlike other white wines, packed with bubbling gas?

Originally published in 2011the video above from the American Chemical Society explores the science of Champagne, looking into what sets it apart from other types of wine. The most basic secret to Champagne's pop is that the carbon dioxide dissolved in sparkling wines rushes out of the bottle when the seal is broken.

But for the Champagne curious, a few years ago the ACS also put together a much more comprehensive look into the science of champagne: a 45-minute lecture with University of California-Davis viticulturist Susan Ebeler.

About Colin Schultz
Colin Schultz

Colin Schultz is a freelance science writer and editor based in Toronto, Canada. He blogs for Smart News and contributes to the American Geophysical Union. He has a B.Sc. in physical science and philosophy, and a M.A. in journalism.

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