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| comment | | "parent_author":"",<br>"parent_permlink":"food",<br>"author":"kanou",<br>"permlink":"mystery-solved-for-this-reason-the-cloud-appears-when-uncorking-the-champagne",<br>"title":"Mystery solved! For this reason the cloud appears when uncorking the champagne",<br>"body":"http:\/\/fotos2013.cloud.noticias24.com\/Champan-banner.jpg\n\nBeing in the middle of a celebration means that most of the time there is a bottle to uncork in order to provide for the success of what is being celebrated.\n\nMost of the time,<br> when you uncork it,<br> the cap comes off after the characteristic \"boom!\" and lets out a jet of this sparkling. It is part,<br> almost,<br> of the ritual prior to tasting. The \"pum\" is easy to explain,<br> it is the result of pressurized gas in the cellar that suddenly escapes when we remove the cork.\n\nhttp:\/\/fotos2013.cloud.noticias24.com\/Champan-1.jpg\n\n\nBut we do not always open the bottle like that,<br> at other times we do it with extreme care,<br> almost in a muffled way. In those cases there are no 'pum' or cava jets that are fired,<br> but when the cork comes out a slight cloud of steam appears. Have you ever wondered what it is? The physicist G\u00e9rard Liger-Belair did and has solved the mystery and published an article with his results in the Scientific Reports,<br> of the Nature group.\n\nLiger-Belair is a professor of fluid physics at the University of Reims Champagne-Ardenne,<br> France,<br> and heads the research team Effervescence,<br> champagne and applications of the same university,<br> linked to the National Center for Scientific Research of France (CNRS) ).\n\nHe is a world specialist in the physical chemistry of effervescence,<br> especially champagne,<br> to which he devoted his doctoral thesis in 1997 and since then his research career. It comes from family. In 1815 Louis Liger-Belair,<br> one of Napoleon's generals,<br> already bought a vineyard to devote himself to the world of wine.\n\nThis researcher and his team have investigated using images recorded at high speed what happens when opening a bottle of champagne and have found out that the color of that vapor cloud that forms,<br> which is sometimes grayish-whitish and in others,<br> blue,<br> depends of the temperature at which the sparkling wine has been stored. So,<br> a good clue to know,<br> just uncork a champagne or a champagne,<br> if it is at the right temperature to taste it.\n\nPart by part. In an interview with Big Vang,<br> this physicist with the soul of a sommelier - who has dedicated a number of scientific articles to this sparkling wine,<br> as well as popular books and even photo exhibitions - explains that when you uncork a bottle of champagne,<br> an adiabatic explosion occurs. : the gas,<br> carbon dioxide dissolved in the liquid and produced during the fermentation process,<br> expands rapidly when the cork comes out and that causes the temperature inside the neck of the bottle to collapse. The characteristic vapor cloud forms when the very cold gas collides with the ambient air outside the mouth of the bottle.\n\nhttp:\/\/fotos2013.cloud.noticias24.com\/Champan-2.jpg\n\nThat vapor cloud is usually whitish-grayish. But sometimes it happens that this little cloud does not appear or that it is a brilliant blue. \"It depends on the temperature at which the champagne bottle was stored,<br>\" Liger-Belair resolves.\n\nIn the study conducted,<br> they saw that very cold carbon dioxide meets tiny crystals of ice water in the neck of the bottle,<br> generated when the gas expands. They recorded what happened when they uncorked the bottle in three situations: when the bottle had been stored at 6 degrees,<br> at 12 and at 20.\n\nhttp:\/\/fotos2013.cloud.noticias24.com\/Champan-3.jpg\n\n\"During the first two milliseconds that follow the uncorking of the bottle. The phenomena that occur in the neck are similar to those that occur in the engine of a rocket,<br> as the gas mixture (composed mainly of CO2 in gas phase with traces of water vapor) initially under pressure in the neck of The bottle expands freely during the uncorking \",<br> explains Liger-Belair.\n\n\u201cEs una curiosidad cient\u00edfica que no tiene consecuencia sobre el gusto,<br> pero el fen\u00f3meno es realmente muy complejo\u201d,<br> apostilla este f\u00edsico franc\u00e9s.\n\nCuando hicieron el experimento con botellas guardadas a 20 grados,<br> observaron c\u00f3mo la nube gris\u00e1cea se reemplazaba por una pluma azul: la temperatura relativamente m\u00e1s elevada del l\u00edquido inhibe la condensaci\u00f3n de vapor de agua en el cuello de la botella. Por tanto,<br> si al abrir una botella ve,<br> lector,<br> c\u00f3mo se forma una pluma de color azul,<br> mala se\u00f1al. Se tomar\u00e1 el champ\u00e1n m\u00e1s bien caliente.\n\nhttp:\/\/fotos2013.cloud.noticias24.com\/Champan-4.jpg\n\nDe hecho,<br> prosigue Liger-Belair,<br> la presi\u00f3n en las botellas antes de descorcharlas,<br> depende enormemente de la temperatura: cuanto mayor es la temperatura de la botella,<br> mayor es la presi\u00f3n en su interior; de ah\u00ed que la ca\u00edda de temperatura experimentada por la mezcla de gas al salir de la botella dependa de la temperatura inicial a la que estaba almacenada.\n\nCon otras bebidas carbonatas,<br> como las colas,<br> la cerveza o el agua con gas,<br> este fen\u00f3meno no sucede porque la presi\u00f3n dentro de las botellas es menor que en el caso de champ\u00e1n,<br> \u201dde hecho,<br> aproximadamente unas dos veces menor\u201d. Por lo que la ca\u00edda de la presi\u00f3n es demasiado peque\u00f1a como para provocar una gran ca\u00edda de temperatura en la mezcla de gas que emana de la botella. Y solo el vapor de agua puede condensarse en una nube blanca.\n\n\u201cOtros vinos espumosos s\u00ed pueden formar esa pluma azul tan atractiva visualmente si la presi\u00f3n de la botella es lo suficientemente alta,<br> de unos 7 u 8 bars. La presi\u00f3n en la botella se debe a la temperatura ambiente y la nivel de az\u00facar a\u00f1adido en el vino base para producir la segunda fermentaci\u00f3n en las botellas selladas\u201d,<br> indica el investigador,<br> autor principal de esta investigaci\u00f3n,<br> que ahora ya ha comenzado a estudiar junto a sommerliers y fabricantes de vidrio,<br> seg\u00fan explica a Big Vang,<br> de qu\u00e9 manera la forma del vaso o de la copa puede tambi\u00e9n influenciar el gusto del champ\u00e1n.\n\n\u00a1Chinch\u00edn!\n\nhttp:\/\/fotos2013.cloud.noticias24.com\/Champan-5.jpg",<br>"json_metadata":" \"tags\":[\"food\",<br>\"health\",<br>\"life\",<br>\"news\",<br>\"new\" ,<br>\"image\":[\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-banner.jpg\",<br>\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-1.jpg\",<br>\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-2.jpg\",<br>\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-3.jpg\",<br>\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-4.jpg\",<br>\"http:\/\/fotos2013.cloud.noticias24.com\/Champan-5.jpg\" ,<br>\"app\":\"steemit\/0.1\",<br>\"format\":\"markdown\" " | | comment_options | "author":"kanou",
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