US media: Champagne bubbles are as fast as jet fighter feathers.

France
scientists who studied the physics of sparkling wine have found that the gas rushes out of open bottles at the same speed as exhaust gas is emitted from fighter jets, U.S. media reported on September 24. The team used high-speed cameras to capture multiple bottles of
champagne
stored at different temperatures to analyze what happens when the plug is pulled out.
According to a study published in the American journal Science Advances on September 20, a bottle of sparkling wine will break out of the bottle very quickly within a few milliseconds of opening, creating an icy wave of water vapor shock, known as the "Mach Ring" -- similar to what happens in jet and rocket engine exhaust plumes.
these gases release quickly? Gerard Liege-Belaire,
physicist
of
Chemistry at the University of Reiss in France, says the gas that rushes out of the bottle can reach up to Mach 2 - twice the speed of sound. These supersonic gases are driven by extreme pressure changes in the bottle.
physics is simple: during fermentation, carbon dioxide bubbles dissolve to form a liquid. These dissolved bubbles are sealed in the liquid by compressed carbon dioxide gas at the champagne bottleneck. When the plug opens, all these gases are released.
in the bottle depends on the temperature at which the bottle is located. Lige-Belair and his team found that if a bottle of champagne were stored at 68 degrees Fahrenheit (20 degrees Celsius), the pressure in the bottle would reach 7.5 bar (750 kPa). If the temperature of the bottle reaches about 86 degrees Fahrenheit, the pressure in the bottle can be increased to 10.2 bar.
pressure is released, the temperature of carbon dioxide released from the bottle and nearby water vapor drops rapidly, and these gases condense into fog. This is caused by the phenomenon of "insothermal cooling". As the volume of the gas increases, its temperature decreases. The degree to which the temperature drops rapidly changes the color of the fog.