Does shaking increase the pressure inside a bottle of champagne?

Area of Science:

• Physical Chemistry
• Fluid Dynamics
• Thermodynamics

Background:

• Carbonated beverages are liquid-gas systems where carbon dioxide concentration and gas pressure are governed by Henry's Law at equilibrium.
• Practical conditions like transport and temperature changes can disrupt this equilibrium.

Purpose of the Study:

• To investigate the dynamic response of carbonated liquid-gas systems to perturbations.
• To understand how these systems evolve towards a new equilibrium state after disturbances.

Main Methods:

• Dedicated experiments were conducted to observe system behavior.
• Mathematical modeling was employed to analyze the dynamics around Henry's equilibrium.
• Focus on responses to sudden pressure changes and mechanical shaking.

Main Results:

• The study analyzes the system's evolution following perturbations.
• Observations are explained using principles of molecular diffusion and bubble dynamics (Epstein-Plesset theory).
• Chemi-convective hydrodynamic instabilities are identified as a key factor.

Conclusions:

• Carbonated liquid-gas systems exhibit complex dynamics when perturbed from Henry's equilibrium.
• Understanding these dynamics is crucial for managing beverage stability during handling and consumption.
• The research provides insights into the physical processes governing the behavior of dissolved gases in liquids.