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Champagne cork popping out of standard 75cL bottles was examined through high-speed infrared imaging for three various champagne temperatures (namely, 4, 12, and 18°C). The cloud of gaseous CO 2 gushing out of the bottleneck while cork popping (invisible in the visible light spectrum) was visualized. Both the volume of gaseous CO 2 gushing out of the bottleneck, and its overall dynamic...
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