Figure 3

Partial pressure of gas-phase CO₂ inside the sealed bottle as a function of champagne temperature, as determined through equations (13) and (15). The blue line corresponds to the gas-phase CO₂ pressure reached after the prise de mousse in the bottles sealed with a cap, namely \({P}_{{\rm{PDM}}}^{{{\rm{CO}}}_{2}}\), whereas the red line corresponds to the equilibrium gas-phase CO₂ pressure reached after the disgorging process in the corked bottles ready for cork popping, namely \({P}_{{\rm{CB}}}^{{{\rm{CO}}}_{2}}\).