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During champagne cork popping, the CO/HO gas mixture initially under pressure in the bottleneck freely expands into ambient air and experiences adiabatic cooling. A comparison between the condensation phenomena accompanying cork popping from bottles stored at 20° and 30°C was made. The initial headspace-to-ambient-pressure ratio much exceeded the critical ratio needed for the gas mixture to reach Mach 1, thus forming under-expanded supersonic CO freezing jets expelled from the throat of the bottlenecks. It was emphasized that, after adiabatic cooling and with a saturation ratio for gas-phase CO about twice higher for the bottles stored at 30°C, dry ice CO clusters grow bigger and reach the critical size needed to achieve the Mie scattering of light. Moreover, during the very first millisecond following cork popping, evanescent normal shock waves (or Mach disks) were unveiled in the jets, until the reservoir-to-ambient-pressure ratio goes below a critical ratio.

Under-expanded supersonic CO 2 freezing jets during champagne cork popping

Under-expanded supersonic CO ₂ freezing jets during champagne cork popping