Friedrich Balck from Clausethal Technical University measured the speed, with which the champagne cork pops out of the bottle. According to him, after a good shake, the pressure inside goes up 2,5 only, which, after releasing the wire lock, accelerates the plug to 40 km/h. As reported by the Swiss newspaper Le Matin, during the experiment, the German used photoelectric and acoustic equipment, and also examined the pressure exerted by the cork on a sheet of paper. The scientist argues, that hypothetically the cork could reach even speed 100 km/h. Before that, however, it would not be allowed to shake the bottle. Instead, it would have to lie in the sun for a while, which would intensify the fermentation process and guarantee an increase in pressure to 3 bars. Critics of Balck's calculations point to several significant understatements. Firstly, no liquid temperature or this specified, what kind of alcohol was used: was it real champagne, or ordinary sparkling wine. Secondly, some winemakers question the pressure quoted by the German. In temperature 20 degrees Celsius the pressure is supposedly closer 6 bastard. Because champagne is served chilled to a temperature of approx. 5 degrees, worth paying attention, what conditions prevail in the bottle then, and these also differ from those described by Balck (pressure is no 2,5, but 3 bary).
Either way while counting down the seconds to start 2009 year better to be careful. Additionally, specialists advise against shaking, because the alcohol then loses much of its flavor bouquet…
